Norwegian Blueberry Soup Recipes

NORWEGIAN BLUEBERRY SOUP

Steps:

• Soften gelatin in cold water in a custard cup. Place in a pan of hot (not boiling) water until melted and ready to use. Combine juices and sugar with melted gelatin. Stir until sugar and gelatin are dissolved. Chill until mixture begins to thicken. Fold blueberries into mixture. Chill until ready to serve. Spoon into chilled bouillon cups; garnish with fresh mint. Recipe by: Lei Gui, Bronx, NY (via r.f.r) Posted to FOODWINE Digest 28 Jun 97 by Ellen Court on Jun 29, 1997

CHILLED BLUEBERRY SOUP

Steps:

• In a medium saucepan, combine sugar with 2 cups water; bring to a boil over high heat. Add blueberries, wine, and lemon zest; return to a simmer. Cook, stirring, until blueberries begin to burst, about 3 minutes.
• Pass mixture through a food mill or a fine sieve into a large bowl, discarding solids. Stir lemon juice into strained liquid. Cover with plastic wrap; refrigerate until completely chilled, about 1 1/2 hours.
• Divide soup among six bowls. Swirl about 2 tablespoons buttermilk into each bowl, and serve immediately.

SWEET BLUEBERRY SOUP WITH YOGURT

Steps:

• Combine the blueberries, water, sugar, and cinnamon in a medium saucepan and turn the heat to medium. Cook, stirring occasionally, until the blueberries fall apart, 10 to 15 minutes.
• Cool the mixture a little, then puree in a blender, taking care not to burn yourself (or tarnish things with the blueberry juice, which will stain). Taste and add more sugar or cinnamon if necessary. Chill, then stir in yogurt or sour cream. Serve cold, garnished with more yogurt or sour cream.

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.

NORWEGIAN BLUEBERRY OMELET

Steps:

• For omelet, beat egg whites until stiff, but not dry; set aside.
• In a large mixing bowl, beat egg yolks until thick and lemon colored. Beat in cream and salt. Fold in beaten egg whites.
• Melt butter in heavy frying pan, about 9 inches in diameter, turn in eggs. Turn heat to low, and cook very slowly until eggs are golden brown on bottom, about 10 minutes.
• Place in moderate oven, 350 degrees and bake about 10 minutes or until knife inserted in center comes out clean.
• Loosen omelet from pan. Cut across center. Fold omelet and turn out onto serving platter.
• Sprinkle top with sugar mixed with lemon peel. Slip under broiler for a few seconds until sugar melts and browns slightly. Pour some of the blueberry sauce over omelet.
• Serve immediately. Pass remaining sauce.
• For Hot Blueberry Sauce: Combine in a saucepan the blueberries, water, lemon juice, salt, and dash of cinnamon. Stir together sugar and cornstarch; add to blueberry mixture. Cook over moderate heat, stirring, until sauce is thickened and smooth.

QUICK CHILLED BLUEBERRY SOUP

Steps:

• In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat. , In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.