Scandinavian Blueberry Soup
Although lovely when served cold, blueberry soup is appreciated even more when offered warm as an après-ski pick-me-up.
Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 4 cups water
- ¼ cup sugar
- 4½ cups blueberries, divided
- 3 Tbsp. cornstarch
- 3 Tbsp. ice water
- ½ cup whipped cream
- In a large saucepan, bring water and sugar to a boil, stirring to dissolve sugar. Add 4 cups blueberries, reduce heat to a simmer, and cook until berries begin to pop, about 10 minutes.
- Whisk together cornstarch and ice water; stir into the blueberries to thicken to soup consistency. Purée mixture in a blender or with an immersion blender.
- Serve warm or cold with a swirl of whipped cream and remaining blueberries.