Blueberry Soup
- Adventures, Dessert, Recipes
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Blogged about on the old version of the site was blueberry soup, a truly gourmet and eccentric undertaking experienced by a friend of mine in Hong Kong as a breakfast delicacy. We hunted down a recipe and I made it, it’s delicious. Surprisingly savory, really quite easy to make and certainly has the “wow!” factor both to read about but more so to taste.My recipe is a little different to what we dug up, I put cinnamon in most things where it makes sense and even a few where it doesn’t. It absolutely does here, giving it a spicy ring which makes it much more of a soup like it’s intended to be, and significantly less of a jam.
I strongly suggest this for an “as people turn up” thing.
Blueberry Soup- 600g fresh blueberries, available from a supermarket for about $12,000. Ask about firstborn children options.
- 400ml of water
- 200g sugar
- 3 vanilla beans
- 20ml of lemon juice
- a stick of cinnamon
Method:{January 14, 2010} {Tags: Blueberry, Breakfast, Gourmet, Soup}- Combine all ingredients in a pot and bring to a boil. Reduce the heat and simmer for about 20 minutes.
- Take off the heat and removing the cinnamon stick, blend all the ingredients in a blender, be aware of blending something hot and the propensity of that to make your kitchen look like it’s been hit with a salvo of purple rockets while you run around screaming with burning blueberry welts.
- Strain the soup through a fine sieve
- Chill soup for at least 4 hours to let all flavors to infuse
- Serve well chilled with some whole fresh blueberries, cream and a little lemon zest as a garnish
Hmmm…what a whacky take on soup…Sounds like a recipe for a coulis!
At the moment Blueberries in the UK cost more than the current price of pure gold! Suffice it to say, I’ll try this interesting recipe in the summer.
The difference between this and a coulis or even a jam is the ratio of sugar to fruit, as well as being less sugar the lemon also cuts a lot of the sweetness off. The result is the taste of blueberries without so much of the sweet flavour, it’s something to try when the blueberry extortion circus leaves the UK and heads back to Australia
Actually, it’s sortof a national dish in Sweden. Sometimes it’s served cold (like for breakfast) but mostly it’s taken hot and during the winterseason. Plain, or with some whipped cream, vanilla icecream or minmaceroons the size of minimarshmallows.
That’s the original take on it, naturally because wild blueberries are in season in early fall.(fresh berries w. cream, ie strawberries& wild ones, raspberries, red, white& black currants,gooseberries and compotes/soups of strawberry and rhubarb is favored in summertime).
Blueberrysoup howerver, is famed for being served in plastic muggs along the track of the national crosscountry ski-marathon (open annually for all to join)
beacause it’s a great source of energy. Many also bring it in thermoses to the slopes on holliday.
PACKED w vitamin C & antioxidants, it’s really perfect for fluseason, and NO problem getting the kids to eat it
Sold in dry form (just add water, boil and presto)or organinc fresh in cartons at the supermarket everywhere too, costing less than fresh orangejuice.
Equally favoured, if not even more common all year around, (and more often served cold than the bluberryversion for breakfast or a snack) is:
Rosehip-soup.
Worth a try. Differs a bit in taste, less tangy, milder and more silky in texture, equally healthy stuff.
Berry and fruitsoups are historically essential to Swedish cuisine, the working& middleclass-”main meal”-menues of the early 1900′s commonly consisted of 1 dish+1 soup (or compote w milk). Not at all considered a fancy affair. With SO much wild woodland, wild-berries, and mushrooms are commonly picked in great volumes for household use (and game to some extent, ie “moose”, hunted every fall) and so eaten seasonally by just about everyone.
I’m definately gonna try the cinnamon-version, thanks for the idea!
Sorry for the long&nerdy comment