Chilled Swedish Blueberry Soup Recipe
Introduction
This chilled Swedish blueberry soup is a refreshing and slightly sweet dish perfect for warm days. Made with fresh blueberries and a hint of maple syrup, it’s easy to prepare and delicious served cold with cream or yogurt.
Ingredients
- 1 kg blueberries
- 800 ml water
- 4 tbsp cornstarch (cornflour)
- 4 tbsp water
- 6 tbsp maple syrup (or other sweetener)
Instructions
- Step 1: Add the blueberries, 800 ml of water, and the maple syrup to a pot. Bring the mixture to a boil, then reduce heat and let it simmer for 5–7 minutes.
- Step 2: In a small bowl, combine the cornstarch with 4 tablespoons of water and mix until smooth. Slowly pour this mixture into the simmering soup while stirring continuously to avoid lumps. The soup will thicken quickly.
- Step 3: Allow the soup to boil gently for another 2 minutes. Remove the pot from heat and let the soup cool completely.
- Step 4: Chill the soup in the refrigerator before serving. Serve cold with a dollop of cream, yogurt, or a scoop of ice cream on top.
Tips & Variations
- For a smoother texture, you can blend the soup before adding the cornstarch mixture.
- Adjust the sweetness to your taste by using honey, agave syrup, or sugar instead of maple syrup.
- Add a splash of lemon juice for a brighter flavor.
- This soup also works well with frozen blueberries when fresh ones are not available.
Storage
Store the chilled blueberry soup in an airtight container in the refrigerator for up to 3 days. Stir before serving and enjoy it cold. Avoid freezing as it may affect the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries for this soup?
Yes, frozen blueberries can be used. They may make the soup a bit more watery, so you might need to cook it slightly longer to achieve the right thickness.
What can I serve alongside this soup?
This blueberry soup pairs wonderfully with light desserts or simple biscuits. It’s also delicious topped with cream, yogurt, or ice cream for added richness.
PrintChilled Swedish Blueberry Soup Recipe
Chilled Swedish Blueberry Soup is a refreshing and lightly sweetened dessert soup made from fresh blueberries simmered and thickened into a smooth, cool treat. Perfect for warm days, this traditional Scandinavian recipe combines naturally tart berries with a touch of maple syrup and a creamy finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Dessert Soup
- Method: Stovetop
- Cuisine: Swedish
- Diet: Vegetarian
Ingredients
Blueberry Soup
- 1 kg blueberries
- 800 ml water
- 6 tbsp maple syrup (or other sweetener)
- 4 tbsp cornstarch/cornflour
- 4 tbsp water (for cornstarch mixture)
Instructions
- Boil Blueberries: Add the blueberries, 800 ml water, and 6 tbsp maple syrup to a pot. Bring it to a boil over medium-high heat, then reduce the heat and let it simmer gently for 5-7 minutes to soften the berries and release their flavor.
- Thicken Soup: In a small bowl, combine 4 tbsp cornstarch with 4 tbsp water, stirring until smooth. Slowly pour this mixture into the simmering soup while continuously stirring to prevent lumps. The soup will thicken rapidly.
- Simmer to Finish: Allow the soup to simmer for an additional 2 minutes to cook off the raw starch flavor and thicken fully. Then remove the pot from heat and let the soup cool to room temperature.
- Chill and Serve: Refrigerate the soup until cold. Serve chilled, garnished with a dollop of cream, yogurt, or a scoop of ice cream for a creamy contrast and extra indulgence.
Notes
- You can substitute maple syrup with honey, agave nectar, or sugar based on your preference.
- For a smoother texture, puree the soup after cooking before chilling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Blueberry soup can be served as a dessert or a refreshing snack.
Keywords: blueberry soup, chilled dessert, Swedish recipe, fruit soup, summer soup, vegetarian dessert
