Scandinavian Blueberry Soup Recipes

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SøTSUPPE - SCANDINAVIAN SWEET SOUP



Søtsuppe - Scandinavian Sweet Soup image

Sweet soup can be served either warm or cold, as a dessert or snack or for breakfast. Dried cranberries work well instead of raisins.

Provided by Outta Here

Categories     Apple

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

5 cups water
1/2 cup dried apple, finely chopped
1/2 cup raisins (or currents)
1/2 cup dried apricot, finely chopped
1/2 cup pitted prunes, finely chopped
1 tablespoon pearl tapioca
1 cinnamon stick
1 star anise (optional)
1 cup fruit juice (apple or cranberry)

Steps:

  • Bring water to a steady boil in a large pot.
  • Stir in dried fruit, pearl tapioca, cinnamon stick, and star anise, reduce heat to medium, and cook at a low simmer for 25 minutes.
  • Stir in fruit juice and heat for 5 minutes.
  • Remove cinnamon and star anise.
  • Serve hot or cold (chill, covered, in refrigerator for several hours).
  • Garnish with little homemade cookie cutouts, if desired.

Nutrition Facts : Calories 63.9, Fat 0.1, Sodium 10.9, Carbohydrate 16.8, Fiber 1.4, Sugar 12.8, Protein 0.6

BLUEBERRY SOUP



Blueberry Soup image

Categories     Sauce     Soup/Stew     Berry     Dairy     Dessert     Low Fat     Low Sodium     Wheat/Gluten-Free     Blueberry     Chill     Healthy     Bon Appétit

Yield 2 GENEROUS Servings

Number Of Ingredients 9

1 1-pound bag frozen unsweetened blueberries
1 cup water
5 tablespoons sugar
2 1/4-inch-thick lemon slices
1 cinnamon stick
Pinch of salt
1/2 teaspoon vanilla extract
Lemon wedges
Low-fat vanilla yogurt or frozen vanilla yogurt

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.

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