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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
cups blueberries, fresh or frozen
teaspoons lemon juice
cinnamon stick, optional
teaspoon lemon zest
Yogurt for serving, if desired
- 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.)
- 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.
- 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).
- This recipe is a Community Pick!