Best 7 Scandinavian Blueberry Soup Recipes

SWEDISH BLUEBERRY SOUP (BLåBäRSSOPPA)

Steps:

• 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.

HEALTHIER SWEDISH BLUEBERRY SOUP (NATURALLY VEGAN, GLUTEN-FREE AND DAIRY-FREE)

Steps:

• In a large, deep, non-reactive saucepan, bring the blueberries, 3 tablespoons maple syrup, cardamom, cinnamon, lemon juice and water to a boil over medium heat.
• Let boil for 5 minutes. Remove from the heat.
• If you'd like the mixture to be thicker, mix together the cornstarch with 1 tablespoon cold water and stir into the soup.
• Return the pan to the heat, bring to a boil, and then remove from the heat.
• Let cool for 15-20 minutes before serving. Add the last tablespoon (or more) of maple syrup, if desired. Can also be served chilled. Goes well with a little Greek yogurt mixed in.
• Refrigerate any leftovers for up to 3 days.

SCANDINAVIAN BLUEBERRY SOUP

Steps:

• Bring the sugar and water to a boil in a small saucepan, add the thyme and lemon zest. Stir until the sugar is completely dissolved. Remove from the heat and let steep for 30 minutes. Drain and discard the solids (or save to use over ice cream), returning the syrup to the saucepan.
• Add the blueberries to the syrup and bring to a boil, then lower the heat and let simmer over low heat for a few minutes or until the berries begin to burst. Mash the berries as much as you can and then strain the soup into a clean pot, discarding the solids.
• Add the balsamic vinegar and salt to taste.
• Refrigerate. Serve with dollop of yogurt or schlag. Maybe a mint sprig.

HONEYDEW BLUEBERRY SOUP

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.

BLUEBERRY SOUP

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.

CREAMY SCANDINAVIAN SEAFOOD SOUP

Steps:

• Heat oil in a pan over medium-high heat. Add carrots and onions and saute until lightly browned, 7 to 10 minutes. Remove from heat and set aside.
• Bring chicken broth, water, white wine, vinegar, and fish sauce to a boil in a large pot. Add sauteed vegetables, reduce heat, and let simmer for 5 minutes.
• Whisk heavy cream and flour together in a small bowl. Add cream to the soup, followed by sugar, garlic, bay leaf, chile pepper, fennel greens, sea salt, and pepper. Bring to a boil. Add cod, mussels, and shrimp; bring to a boil. Reduce heat to low and let simmer without boiling until fish is easily flaked, 8 to 10 minutes. Adjust seasoning to taste.

SWEDISH FRUIT SOUP

Steps:

• In a large saucepan, combine the first five ingredients; let stand for 10 minutes. Bring to a boil over medium heat. Reduce heat; cook and stir for 15 minutes or until thickened and clear. Remove from the heat; discard lemon slices and cloves. Stir in remaining ingredients. Cover and refrigerate for at least 4 hours.