Old French "framboise" 'raspberry', from OF "frambeise", from OLF "*brāmbesi" 'blackberry' (cf. Dutch "braambes", "braambezie"; akin to German "Brombeere", English dial. "bramberry") blended with LL "fraga" or OF "fraie" 'strawberry', which explains the replacement > and in turn the final "-se" of "framboise" added to OF "fraie" to make "freise", modern "fraise" (≠ Wallon "frève", Romanian "fragă", Romansh "fraja", Italian "fragola", "fravola" 'strawberry'). Pope (1934) estimated that perhaps still 15% of the vocabulary of modern French derives from Germanic sources (while the proportion was larger in Old French, because the French language borrowed heavily from Latin and Italian). At the third Council
Swedish fruit soup water and cooking the mixture until it thickens. It may be served as a cold soup, and can be stored unrefrigerated for a "reasonable" amount of time. Its flavor may be enhanced by letting it sit for several hours prior to serving, which allows the flavors to better intermingle and incorporate into one another. Swedish fruit soup may be prepared using a slow cooker. In the United States, it has also been prepared and served both hot and cold before meals as a sauce. Swedish fruit soup Swedish fruit soup (, (mixed fruit soup)) is a fruit soup that is