Scandinavian Blueberry Soup Food

SWEDISH BLUEBERRY SOUP (BLåBäRSSOPPA)

Steps:

• Combine blueberries, sugar, and 1 & 1/2 cups of water in a medium-sized saucepan, over medium heat.
• Cover with a lid and bring to a boil.
• Adjust heat to low, then simmer for 10 to 15 minutes. Mix occasionally to ensure that nothing sticks at the bottom of the pan.
• Take the pan off the heat and use an immersion blender to puree the softened blueberries.
• In a separate small bowl, mix cornstarch with 1 tablespoon of cold water.
• Place the pan back into the heat and slowly pour the cornstarch mixture while stirring.
• Continue stirring your blueberry soup until it thickens, while adjusting the taste by adding more sugar, if preferred.
• Remove the pan from the heat and transfer it into serving bowls.
• Place a dollop of whipped cream on top of each serving of blueberry soup, then serve.

BLUEBERRY SOUP

Steps:

• Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.)
• Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.

SCANDINAVIAN BLUEBERRY SOUP

Steps:

• Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick.
• Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.).
• Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.

BLUEBERRY SOUP

Steps:

• Blend all ingredients in a food processor except blueberries.
• Fold in blueberries.
• Serve chilled.

BLUEBERRY SOUP (MUSTIKKAKEITTO)

Steps:

• Combine water, blueberries, and sugar in saucepan. Cook and stir for about five minutes.
• Dissolve the potato flour in 50 mls of water. Remove the boiling blueberry mixture from heat. Thoroughly stir the potato flour liquid into the blueberry mixture.
• Return saucepan to stove and bring to a boil. Remove from heat as soon as the first bubbles appear.
• Sprinkle with sugar and cool.
• Serve cold with sweet rusks or cookies.