Make Ahead

Blueberry Soup

May 12, 2014
Author Notes

Warm blueberry soup is a traditional Scandinavian snack you eat to warm up from cross-country skiing. But, I like to make a speedy compote-like version to eat swirled with yogurt for breakfast. Since this recipe works well with frozen berries you can enjoy it year round. —fiveandspice

  • Serves 2 to 3
Ingredients
  • 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
In This Recipe
Directions
  1. Combine the berries with the honey, lemon juice, cinnamon stick if using (it's traditional, but I generally don't use any) and a cup of water. Bring to a gentle boil, then turn down to a low simmer, cover and cook 8-10 minutes, until the berries are stewed. (At this point, it's also traditional to strain the berry skins out and just use the juice, but I like to leave them in for more texture.)
  2. Stir the cornstarch into 1 Tbs. of warm water to make a slurry, then stir this into the cooked berries. Bring back to a very gentle boil and cook, stirring, until starting to thicken, about 2 minutes. Remove from the heat and stir in the lemon zest.
  3. Serve warm, or chill and serve later. Top with a scoop of yogurt before serving (or use whipped cream or creme fraiche instead of yogurt if you'd like to make this a dessert).

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  • Marjorie Gelin Goodwin
    Marjorie Gelin Goodwin
  • fiveandspice
    fiveandspice
  • SuzanneETC
    SuzanneETC
  • anne
    anne
Review
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.