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.

Blueberry soup from Food52

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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 from Food52 

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

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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9 Comments

Liz A. May 16, 2014
this excited me so muchh but it ended up being a little too sweet for my breakfast mood this morning, even with the generous dollop of greek yogurt. but I think I'll definitely try it again sometime in a smaller portion for dessert :)
 
Author Comment
fiveandspice May 16, 2014
Yes, it is a little sweet. And most of the regular versions I know of call for twice as much sweetener! But, you should feel free to adjust to your taste. You could even make it with no sweetener at all, since blueberries have a lot of natural sweetness.
 
Liz A. May 19, 2014
truee. yes, I should try it sans honey next time and compare.
 
Loretta May 16, 2014
Even better, serve it warm with a little bit of homemade viili! I'm so lucky that I have some culturing on my counter right now. Unfortunately, I'm also on my last bag of frozen blueberries from last summer. But don't worry, I'll find a way!
 
Author Comment
fiveandspice May 16, 2014
Mmmm.
 
Sini |. May 16, 2014
In Finland, you can buy blueberry soup in gable top cartons. Many actually drink it from a glass, pretty much like a smoothie, actually!
 
Author Comment
fiveandspice May 16, 2014
Yes! I have some Finnish friends and that's what they do!
 
molly Y. May 15, 2014
omgomgomgomg the first time my boyfriend ever cooked for me, he made a big fat scandinavian meal and he made a soup just like this!!!!!!
 
Author Comment
fiveandspice May 16, 2014
Your boyfriend is clearly a very excellent person and deserves a gold star.