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.
