Ingredients with Measurements:
- 4 cups fresh blueberries
- 1 cup water
- 1/2 cup sugar
- 1 cinnamon stick
- 1/4 tsp ground cardamom
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1/2 cup lingonberries
- 1/4 cup heavy cream
Special equipment needed:
- Blender or immersion blender
- Fine mesh strainer
Step-by-step instructions:
1. In a large pot, combine the blueberries, water, sugar, cinnamon stick, and ground cardamom. Bring to a boil over medium-high heat, then reduce the heat and let simmer for 10 minutes.
2. Remove the cinnamon stick and use an immersion blender or transfer the mixture to a blender to puree until smooth.
3. Strain the mixture through a fine mesh strainer into a clean pot.
4. In a small bowl, whisk together the cornstarch and cold water until smooth. Add the mixture to the pot and whisk to combine.
5. Bring the soup back to a simmer and cook for an additional 5-10 minutes, or until thickened.
6. Remove from heat and stir in the lingonberries and heavy cream.
7. Serve hot or chilled.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmer over medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 5g
Carbohydrates: 42g
Protein: 2g
Sodium: 5mg
Fiber: 4g
Sugar: 32g
Substitutions for ingredients:
- Frozen blueberries can be used instead of fresh
- Cranberries can be used instead of lingonberries
- Half-and-half can be used instead of heavy cream
Variations:
- Add a splash of lemon juice for a tangy twist
- Top with whipped cream and fresh blueberries for a decadent dessert
- Use almond milk instead of heavy cream for a dairy-free option
Tips and tricks:
- Be sure to strain the soup to remove any seeds or skins from the blueberries
- If the soup is too thick, add more water or cream to thin it out
- Adjust the sugar to taste, depending on the sweetness of the blueberries
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls or mugs, garnished with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
Whipped cream, fresh blueberries, cinnamon
Pairings:
Swedish meatballs, rye bread, pickled herring
Suggested side dishes:
Potato salad, cucumber salad, roasted vegetables
Troubleshooting advice:
- If the soup is too thin, add more cornstarch and water mixture and cook for a few more minutes until thickened.
- If the soup is too thick, add more water or cream to thin it out.
Food safety advice:
Be sure to wash the blueberries thoroughly before using.
Food history:
Blueberry soup is a traditional Swedish dish, often served as a dessert or snack.
Flavor profiles:
Sweet, tart, and slightly spiced
Serving suggestions:
Serve hot or chilled, as a dessert or snack.
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Region: Swedish