In the kitchen with Elisa
Finnish Blueberry Soup with Cream
A quick and easy to make very berry dessert from the North
Oh blueberries, how I love them! I think they are the true gold of the forests and I could eat them all day every day. It´s great they are healthy, because who wouldn´t enjoy eating something so delicious knowing it is also super healthy :) For this reason I also love creating recipes with these little blue pearls. Some of my favorite ones are my Finnish Blueberry Pie and my Blueberry Cream Cake that is filled with blueberries in all different forms. This recipe is not as time consuming or complicated as those I mentioned above, but it is one of my favorite in-the-week desserts that I really enjoy.
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I love this dessert for its simplicity and how it celebrates the beautiful flavour of blueberries. I have kept the sugar low on this one, so that it doesn´t over power and destroy that beautiful blueberry flavour. Also the cream is something that I really enjoy with this dessert. I don´t like having just whipped cream, but I rather like to mix in some quark or natural yogurt, that makes it even lighter and I think it fits perfectly with the blueberry soup. However, if you are not a big fan of cream or you just want to speed up the process, you can also serve the blueberry soup with some vanilla ice cream. I must admit, as a kid I really enjoyed eating it that way :)
I hope you will enjoy this simple blueberry dessert as much as I do and let me know what you think about it in the comments, if you get a chance to try it out :)
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Enjoy!
Step by Step Video
RECIPE
Finnish Blueberry Soup with Cream
A quick and easy to make very berry dessert from the North
​INGREDIENTS
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300g fresh or frozen blueberries
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200ml cold water
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10-20g sugar
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5tsp cornstarch
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100g quark or yogurt
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100g whipping cream
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10-20g sugar
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1tsp vanilla paste
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DIRECTIONS
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Add the blueberries, the sugar and the cold water to a small pot. Heat over medium heat until the blueberries have defrosted (if using frozen) or just bring to boil (if using fresh). Allow to simmer for about 5 minutes.
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Mix cornstarch with some cold water just so that it becomes runny.
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Remove the pot from heat, add in the cornstarch slowly while mixing continuously. Return back to heat and allow to come to boil. Once the blueberry soup has come to boil remove it from heat and transfer into serving plates. Leave the blueberry soup to cool in room temperature and then store in the fridge until serving.
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To make the cream topping, mix quark with sugar and vanilla paste. Whip the cream until stiff and add to the quark folding in until combined.
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Serve the cold blueberry soup with some cream on top.
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