Blueberry Soup

Each Thursday, Emily Vikre (a.k.a. fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: A Scandinavian breakfast (or dessert!) for warm weather or cool.

Just so you know, I’m not talking about the weather. No, no. The weather is so trite at this point. We’ve all gone on and on about the harshness of the winter, how cold it was, how long it lasted...so, I won’t bring up the weather. Instead, can I talk, just for a moment, about geography? About, for example, how I live on this gigantic lake (the world’s largest!) that froze almost entirely over this winter. And actually, I’m going to talk a little about physics too. About how water has a relatively high specific heat, which means it’s very slow to change temperature, which means that a large body of water that is very cold can keep the area around it very cold. Which means that, while everyone else is singing songs of “spring, welcome spring!” and crooning about asparagus, peas, chives, and rhubarb, the snow in our yard only just melted. 

Spring produce, ha. Therefore, because of geography and physics, there is nothing to do in these parts but to eat blueberry soup. Blueberry soup, you see, is a traditional Scandinavian snack for warming up while out skiing. It’s like a loose blueberry compote, sweet and juicy. And with yogurt, it’s perfect for breakfast. Add crème fraiche or whipped cream instead, and it doubles as dessert.

The soup actually works best with frozen berries, so you can make it year round. Then, you can eat it warm when it’s chilly or eat it chilled when it’s warm. It’s just the thing for breakfast, particularly when your geography and physics are stacked against you. 

Blueberry Soup

Serves 2 to 3

3 cups blueberries, fresh or frozen
2 tablespoons honey
2 teaspoons lemon juice
1 cinnamon stick, optional
2 teaspoons cornstarch
1 teaspoon lemon zest
Yogurt for serving, if desired

See the full recipe (and save and print it) here.

Photos by Emily Vikre