Best 6 Blueberry Soup Mustikkakeitto Recipes

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Blueberry soup, known as mustikkakeitto in Finnish, is a delicious and refreshing Finnish dessert soup made with fresh or frozen blueberries, sugar, and various spices. It is a popular summer dish, often served chilled, and can be enjoyed as a snack or as a light dessert. The soup is believed to have originated in the forests of Finland, where blueberries are abundant, and has become a beloved part of Finnish cuisine. This article will provide you with a simple and easy-to-follow recipe to make your own blueberry soup at home, allowing you to enjoy the flavors of this traditional Finnish treat.

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY SOUP (MUSTIKKAKEITTO)



Blueberry Soup (Mustikkakeitto) image

Based on a recipe from Anna-Maija's and Juha Tanttu's book, Food from Finland. This might even be good with some whipped cream!

Provided by mersaydees

Categories     Berries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 liter water
1/2 liter blueberries
150 ml sugar, plus additional for sprinkling
2 tablespoons potato flour

Steps:

  • Combine water, blueberries, and sugar in saucepan. Cook and stir for about five minutes.
  • Dissolve the potato flour in 50 mls of water. Remove the boiling blueberry mixture from heat. Thoroughly stir the potato flour liquid into the blueberry mixture.
  • Return saucepan to stove and bring to a boil. Remove from heat as soon as the first bubbles appear.
  • Sprinkle with sugar and cool.
  • Serve cold with sweet rusks or cookies.

BLUEBERRY SOUP



Blueberry Soup image

Categories     Sauce     Soup/Stew     Berry     Dairy     Dessert     Low Fat     Low Sodium     Wheat/Gluten-Free     Blueberry     Chill     Healthy     Bon Appétit

Yield 2 GENEROUS Servings

Number Of Ingredients 9

1 1-pound bag frozen unsweetened blueberries
1 cup water
5 tablespoons sugar
2 1/4-inch-thick lemon slices
1 cinnamon stick
Pinch of salt
1/2 teaspoon vanilla extract
Lemon wedges
Low-fat vanilla yogurt or frozen vanilla yogurt

Steps:

  • Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.)
  • Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.

QUICK CHILLED BLUEBERRY SOUP



Quick Chilled Blueberry Soup image

When I serve this fruit soup on a warm summer evening, my guests are always delighted. Compliments abound for this sweet and creamy meal starter.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

4 cups fresh or frozen blueberries
3 cups water
2/3 cup sugar
1/4 teaspoon ground allspice
2 cups plain yogurt
Sour cream or additional yogurt, optional

Steps:

  • In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat. , In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.

Nutrition Facts : Calories 188 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.

CHILLED BLUEBERRY SOUP



Chilled Blueberry Soup image

The berries' mild flavor is enhanced by fruity wine in a dessert soup; buttermilk adds a tang along with a swirl of elegance.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 6

1/2 cup sugar
4 3/4 cups blueberries (about 1 1/2 pounds), picked over and rinsed
3/4 cup sweet white wine, such as Sauternes, Riesling, or Gewurztraminer
2 teaspoons grated lemon zest
1 1/2 teaspoons freshly squeezed lemon juice
3/4 cup low-fat buttermilk

Steps:

  • In a medium saucepan, combine sugar with 2 cups water; bring to a boil over high heat. Add blueberries, wine, and lemon zest; return to a simmer. Cook, stirring, until blueberries begin to burst, about 3 minutes.
  • Pass mixture through a food mill or a fine sieve into a large bowl, discarding solids. Stir lemon juice into strained liquid. Cover with plastic wrap; refrigerate until completely chilled, about 1 1/2 hours.
  • Divide soup among six bowls. Swirl about 2 tablespoons buttermilk into each bowl, and serve immediately.

Nutrition Facts : Calories 174 g, Cholesterol 2 g, Fat 1 g, Fiber 3 g, Protein 3 g, Sodium 76 g

HONEYDEW BLUEBERRY SOUP



Honeydew Blueberry Soup image

A cold soup of honeydew and blueberries. Top with whipped topping, if desired.

Provided by J. Carlson

Categories     Fruit Soup

Time 45m

Yield 6

Number Of Ingredients 3

1 honeydew melon
1 pint blueberries
6 oatmeal cookies

Steps:

  • Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold.
  • To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.

Nutrition Facts : Calories 175.6 calories, Carbohydrate 37.7 g, Fat 3.2 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 96.4 mg, Sugar 26.5 g

BLUEBERRY KETCHUP



Blueberry Ketchup image

Wonderful twist on a condiment staple! We have tripled the recipe and then canned the ketchup; our desired consistency yielded five half-pint jars.

Provided by mbw714

Categories     Side Dish     Sauces and Condiments Recipes

Time 40m

Yield 24

Number Of Ingredients 13

1 tablespoon vegetable oil
½ small onion, diced
2 cloves garlic, minced
1 tablespoon grated fresh ginger root
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon celery seed
2 cups blueberries
¼ cup packed brown sugar
2 tablespoons balsamic vinegar

Steps:

  • Heat vegetable oil in a saucepan over medium-high heat. Saute onion, garlic, and ginger in hot oil until the onion begins to turn translucent, 5 to 7 minutes.
  • Stir salt, cinnamon, cloves, cumin, cayenne pepper, and celery seed into the onion mixture; continue to cook, stirring frequently, until the onion is completely softened, 2 to 3 minutes more.
  • Stir blueberries and brown sugar into the onion mixture. Mash the berries as they cook until completely softened, about 10 minutes.
  • Blend the blueberry mixture with an immersion blender until the mixture is thick with no large chunks. Stir balsamic vinegar into blueberry mixture, reduce heat to low, and cook at a simmer until thickened to your liking, 10 to 15 minutes more.

Nutrition Facts : Calories 23 calories, Carbohydrate 4.5 g, Fat 0.6 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 98.2 mg, Sugar 3.7 g

Tips:

  • Use fresh or frozen blueberries: Fresh blueberries are ideal, but frozen blueberries work well too. If using frozen blueberries, thaw them before using.
  • Choose a good quality vanilla bean: The vanilla bean adds a lot of flavor to the soup, so it's important to use a good quality one. Look for a vanilla bean that is plump and moist.
  • Don't overcook the blueberries: The blueberries should be cooked until they are softened, but not mushy. Overcooked blueberries will lose their flavor and color.
  • Serve the soup warm or cold: Blueberry soup can be served warm or cold. If you're serving it cold, chill it in the refrigerator for at least 2 hours before serving.
  • Garnish the soup with fresh blueberries, whipped cream, or a dollop of sour cream: Garnishing the soup will make it more visually appealing and delicious.

Conclusion:

Blueberry soup is a delicious, refreshing, and healthy soup that's perfect for any occasion. It's easy to make and can be enjoyed by people of all ages. Whether you're serving it warm or cold, garnished or plain, blueberry soup is sure to be a hit. So next time you're looking for a new soup recipe to try, give blueberry soup a try. You won't be disappointed!

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