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

Serves: 4


  • 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.