| This recipe is liked by 0 person(s). |
Finnish Blueberry Final
Nb persons: 4
Yield: 1 1/2 cups per serving.
Preparation time:
Total time: 25 minutes
Source: based on a recipe in Saveur (Mustikkakeitto)
| The blueberry is the base for this velvety fruit soup. It is popular as a cold cure in Scandanavian countries. Blueberries are a good source of vitamin K. They also contain vitamin C and fiber. Valued for their high levels of antioxidants, some nutritionists believe that if you make only one change to your diet, it should be to add blueberries. | |
| 3 pints | blueberries, about 6 cups |
| 1/2 teaspoon | ground cinnamon |
| 1/8 teaspoon | kosher salt, to taste |
| 1 tablespoon | stevia powder, Such as Truvia |
| 2 teaspoons | honey |
| zest and juice of 1 | lemon |
| 1. Bring blueberries, ground cinnamon, salt and 3 cups water to a boil in a 4-quart saucepan over high heat. Reduce heat to medium and cook, stirring occasionally until berries begin to burst, about 12 minutes. While the blueberries simmer, zest and juice the lemon. Strain the lemon juice and discard solids. | |
| 2. Using a high-speed blender, thoroughly puree soup 1/2 batch at a time and return to the cooking pot. Caution: Do not fill blender more than 1/2 way during blending, as the contents will be very hot. Use caution removing the top after blending. Once all the soup is blended and returned to the pot, add the stevia powder, honey and zest and juice of the lemon. Reheat soup if necessary before serving. Preferably, if you have an immersion blender, blend the soup right in the pot. Less mess and cleanup! | |
| 3. If you like, serve the soup with a dollop of whipped cream or coconut whipped cream. | |
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.