15 May, 2019
Sounds weird, right? That was what I thought when my friend first mentioned it the other day. Blueberry soup is apparently quite common in Sweden, where my friend is from, and she said that it’s often used as a cold remedy, much like how we use chicken soup as a “cure-all” here in America for those rough days. It’s a soup that can be served hot or cold, and you can always box it up and save it for later if you have leftovers.
You don’t have to be sick to enjoy blueberry soup, though. It’s also served as a pre-dessert course, and it’d go great on top of oatmeal or yogurt, if you want to use it for breakfast.
3 cups Blueberries (fresh or frozen)
3 cups Water
4 tbsp Confectioner’s sugar
1/4 tsp Cinnamon
1 1/2 tbsp Corn starch
In a medium saucepan, combine the blueberries, water, sugar, and cinnamon. Sift in the cornstarch as you stir it to prevent clumps from forming, and bring the mix to a boil for about a minute. Reduce the heat to medium and simmer for half an hour until the berries are mushy and begin to fall apart.
Use an immersion blender to puree some of the berries and thicken the soup, if you wish. Garnish with a handful of whole berries and top with whipped cream or confectioner’s sugar, or serve with shortbread.