Mustikkakeitto- Finnish Blueberry Soup
This simple soup makes a can be made warm or cold. It can be made with fresh or frozen blueberries. It's perfect for an appetizer, breakfast, or even dessert. Best of all, not only is it delicious but it's incredibly nutritious.
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Servings: 4
Equipment
- Medium saucepan
- Strainer
- Small bowl
Ingredients
- 4 cup Blueberries, fresh or frozen
- 3 cup Water
- ¾ cup Sugar
- 1 stick Cinnamon
- 1 medium Lemon, juice and zest
- 2 tbsp Cornstarch
- 3 tbsp Water, mixed with cornstarch to make a slurry
Topping
- ½ cup Whipped cream
- ½ cup Sour cream or yogurt
- 1½ tsp Sugar
- 1 tsp Vanilla extract
Instructions
- Cook Blueberries - In a medium saucepan, bring blueberries and water to a boil. Reduce heat to medium and cook until berries begin to burst, about 12 minutes. Stir occasionally.
- Warm Version - Strain over a bowl and then gently press berries to extract all their juice into the bowl. Discard berries and return liquid to saucepan. Add sugar, cinnamon stick, lemon zest and juice. Bring saucepan to a boil. Add cornstarch slurry to pot and cook, while stirring, until soup is thick, about 3-5 minutes. Discard cinnamon and serve warm with whipped cream.
- Cold Version - Make as in the hot version but straining is optional. Continue with recipe and after cornstarch slurry has been cooked, remove pot from heat and let cool to room temperature. Store in refrigerator to cool completely. Before serving, combine whipped cream, sour cream, sugar, and vanilla. Serve the cold blueberry soup with a dollop of the cream on top.
Nutrition
Calories: 247kcal | Carbohydrates: 46g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 19mg | Potassium: 53mg | Fiber: 1g | Sugar: 41g | Vitamin A: 233IU | Vitamin C: 0.3mg | Calcium: 51mg | Iron: 0.1mg