It’s a dessert! And yes, it’s called Blueberry Soup (Blåbärssoppa), not blueberry juice. It warms you up in winter and cools you down during summer — and the best part? It’s absolutely delicious!
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Swedish blueberry soup is traditionally made with bilberries, sometimes called European blueberries.
They are common in Northern Europe, dark blue in color (almost near black) and smaller than the American blueberries.
But nowadays, since fresh American blueberries are generally available in the supermarket, they’re now commonly used to make this soup.
Blueberry soup is the most popular beverage on Sweden’s longest ski marathon, every first Sunday of March. Almost every skier carries a vacuum flask of blåbärssoppa with them.
No need for you to go skiing to enjoy this treat, though. Serve it as a warm after-meal dessert in winter and chilled in the summertime. Yum.
IF YOU WANT MORE TRADITIONAL SWEDISH DESSERTS, THEN YOU WILL LIKE THESE POSTS!
Ingredients
- Blueberries – you can use fresh or frozen blueberries.
If using frozen, there is no need to thaw them. Just combine them directly in the saucepan with water and sugar for boiling.
- Sugar – regular white sugar is excellent for this blueberry soup recipe.
- Cornstarch – just use your favorite brand; to thicken the soup a bit.
- Cream – you can use light cream or heavy cream. Just whip it for a few minutes, then place at least a dollop on your blueberry soup when serving.
Instructions
Start preparing your blåbärssoppa by combining the blueberries with sugar and one and a half cups of water in a medium-sized saucepan (photo 1).
Set on medium-high heat, cover with a lid, and bring to a boil.
Adjust heat to low and simmer for ten to fifteen minutes, or until the blueberries turned soft.
Stir occasionally to make sure nothing sticks on the bottom of the pan.
Take the saucepan out of the heat and use an immersion blender to puree some or all of the blueberries (photo 2).
Using a small bowl, combine and mix cornstarch with one tablespoon of cold water (photo 3).
Place the saucepan back on the heat and slowly pour the cornstarch and water mix (photo 4).
Continue stirring your blåbärssoppa until it thickens; adjust the taste at this point as well.
Take the pan off the heat and transfer the soup into serving bowls.
Place a dollop of whipped cream on top of your blueberry soup, if desired.
Serve.
Helpful tips
- Make sure blueberries were rinsed properly (dried parts have been removed, etc.).
- If you want it to be more ‘soupy,’ add more water than what’s indicated in this recipe.
- Do not forget to stir occasionally while waiting to boil and while simmering.
- If you want it thicker, add more corn starch at the end.
- You can puree all the berries, or just half if you prefer to see bits in the soup — as I did in this recipe.
Looks so tempting, right? Give blåbärssoppa a try and let me know what you think in the comment section below!
Swedish Blueberry Soup (Blåbärssoppa)
Equipment
- Medium-Sized Saucepan
Ingredients
- 2 & 1/2 cups blueberries, fresh or frozen
- 3 to 4 tbsp sugar
- 1 tbsp corn starch
- whipped cream, optional
Instructions
- Combine blueberries, sugar, and 1 & 1/2 cups of water in a medium-sized saucepan, over medium heat.
- Cover with a lid and bring to a boil.
- Adjust heat to low, then simmer for 10 to 15 minutes. Mix occasionally to ensure that nothing sticks at the bottom of the pan.
- Take the pan off the heat and use an immersion blender to puree the softened blueberries.
- In a separate small bowl, mix cornstarch with 1 tablespoon of cold water.
- Place the pan back into the heat and slowly pour the cornstarch mixture while stirring.
- Continue stirring your blueberry soup until it thickens, while adjusting the taste by adding more sugar, if preferred.
- Remove the pan from the heat and transfer it into serving bowls.
- Place a dollop of whipped cream on top of each serving of blueberry soup, then serve.
Notes
- You can use fresh or frozen blueberries. If using frozen ones, no need to thaw it; combine it directly with sugar and water in a pan, and boil.
- If using cream, light cream (half & half) or heavy cream (double cream) can be used.
- Rinse your berries properly to make sure there are no dried parts left.
- Add more water if you want it ‘soupier,’ and more cornstarch if you prefer the soup thicker.
- Remember to stir the berries occasionally while waiting for them to boil and while simmering. It ensures nothing will be sticking at the bottom of the pan.
- You can puree all the berries, or just a portion of it if you want to keep bits of it in the soup — as I did in this recipe.
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