Swedish Blueberry Soup Blåbärssoppa Recipes

SWEDISH BLUEBERRY SOUP (BLåBäRSSOPPA)

Steps:

• Combine blueberries, sugar, and 1 & 1/2 cups of water in a medium-sized saucepan, over medium heat.
• Cover with a lid and bring to a boil.
• Adjust heat to low, then simmer for 10 to 15 minutes. Mix occasionally to ensure that nothing sticks at the bottom of the pan.
• Take the pan off the heat and use an immersion blender to puree the softened blueberries.
• In a separate small bowl, mix cornstarch with 1 tablespoon of cold water.
• Place the pan back into the heat and slowly pour the cornstarch mixture while stirring.
• Continue stirring your blueberry soup until it thickens, while adjusting the taste by adding more sugar, if preferred.
• Remove the pan from the heat and transfer it into serving bowls.
• Place a dollop of whipped cream on top of each serving of blueberry soup, then serve.

HEALTHIER SWEDISH BLUEBERRY SOUP (NATURALLY VEGAN, GLUTEN-FREE AND DAIRY-FREE)

Steps:

• In a large, deep, non-reactive saucepan, bring the blueberries, 3 tablespoons maple syrup, cardamom, cinnamon, lemon juice and water to a boil over medium heat.
• Let boil for 5 minutes. Remove from the heat.
• If you'd like the mixture to be thicker, mix together the cornstarch with 1 tablespoon cold water and stir into the soup.
• Return the pan to the heat, bring to a boil, and then remove from the heat.
• Let cool for 15-20 minutes before serving. Add the last tablespoon (or more) of maple syrup, if desired. Can also be served chilled. Goes well with a little Greek yogurt mixed in.
• Refrigerate any leftovers for up to 3 days.