I’ve written briefly about fruit soup before – and even attempted to make the Scandanavian kind a few years ago (not so good), but the recipes from last Thursday’s “Eat” section inspired me to give it another shot. Given the large volume of frozen blueberries currently residing in our freezer, this seemed like a good choice.
Mustikkakeitto (Finnish Blueberry Soup)
- 4 cups blueberries
- 3/4 cup sugar (I used leftover lemon sugar from another recipe)
- 1 stick cinnamon
- zest and juice of 1 lemon
- 2 tbsp corn starch
- In a large saucepan, combine blueberries with 3 cups of water. Bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, for 10-12 minutes or until you notice the berries start to pop.
- Strain the berries over a large bowl, pressing the berries with a spoon to get all the juice out. I put about 1/4 cup of the pressed berries into the bowl with the juice, and used the rest to make a fruit smoothie.
- Pour the juice back into the saucepan. Add the sugar, cinnamon, lemon zest, and lemon juice and bring to a boil.
- In a small bowl, mix the cornstarch with 2 tbsp of water. Add to the pan and cook the mixture for 3 to 5 minutes, stirring constantly, until the soup starts to thicken. Remove the cinnamon and discard.
I’ve seen recipes serve this soup with a sprinkle of sea salt on top and some whipped cream, or a bit of plain yogurt and granola.
Source: Adapted from recipe printed in the Pioneer Press, February 13, 2014