Blueberry Soup

By fiveandspice
May 12, 2014
97 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

  • 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
  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).

More Great Recipes:
Soup|Fruit|Make Ahead|Gluten-Free|Vegetarian|Dessert|Snack|Breakfast