I had a funny conversation with a friend here in Auckland. Her daughter was reading a book and the main character was a swedish girl. The girl was eating blueberry soup in the book, so Michelle asked me if that was for real or not? I told her that we had blueberry soup topped with cottage cheese after a day out cross country skiing when I was a child. We could also eat it after school. Blueberry soup and rose hip soup are the most common swedish fruit soups.
She loved the idea and asked me for the recipe and to be honest my mother never made this from scratch but bought ready made. Well anyway here is the recipe.
0,5 liters of water
0,5 liters of sugar
0,5 liters of blueberries
2-3 tablespoons of potatoe flour
You put the water and sugar in a pan and heat it while stearing until the sugar dissolves.
When it starts boiling you put the blueberries into the water and boil the soup for about 3 minutes.
You can then taste if it needs more sugar or not.
Mix 2-3 tablespoons of potatoe flour in a cup with a just a little water.
Then you add that mix slowly in the soup whilie stiring the soup allthe time.
Let the soup reach boiling temperature before you let it cool down.
The blueberry soup can be served both warm and cold and is traditionally eated with tiny almond macaroons and/or cottage cheese in it. You could also top it with whipped cream if you prefer that.
She loved the idea and asked me for the recipe and to be honest my mother never made this from scratch but bought ready made. Well anyway here is the recipe.
Ingredients for blueberry soup:
0,5 liters of water
0,5 liters of sugar
0,5 liters of blueberries
2-3 tablespoons of potatoe flour
You put the water and sugar in a pan and heat it while stearing until the sugar dissolves.
When it starts boiling you put the blueberries into the water and boil the soup for about 3 minutes.
You can then taste if it needs more sugar or not.
Mix 2-3 tablespoons of potatoe flour in a cup with a just a little water.
Then you add that mix slowly in the soup whilie stiring the soup allthe time.
Let the soup reach boiling temperature before you let it cool down.
The blueberry soup can be served both warm and cold and is traditionally eated with tiny almond macaroons and/or cottage cheese in it. You could also top it with whipped cream if you prefer that.
Ja det är ju en riktig delikatess! Konstigt egentligen att det alltid var pulversoppa. Jag är uppvuxen på pulvermos och allt möjligt i pulverform. Så "praktiskt!" Svärmpr däremot gjorde nyponsoppa från grunden. Mycket jobb med att få bort allt kli, men mycket mycket godare än pulversoppan!
SvaraRaderaJa, det är vi nog alla! Skönt att kunna göra det annorlunda, nu när vi vet lite mer om processad mat. Jag har fått fruktsoppor som en delikat liten mumsbit mellan rätter på fina restauranger, liksom hemgjord blodpudding, mums mums när det är gjort från grunden. Jag funderar faktiskt på att köpa lite blåbär jag med. :)
RaderaJag har också bara ätit det som pulversoppa, eller som färdig soppa på tetra... Men det är säkert gott att göra egen!
SvaraRaderaJag har fått "hemgjord" på finrestaurang och det är ju väldigt gott! Ni lär behöva lite varm soppa när ni återvänder till Sverige. :)
Radera