Swedish Blueberry/Bilberry Soup
Swedish blueberry soup is quite the fascinating thing. A sweet berry flavoured soup that's not well known outside of the nordic countries. I actually didn't have my first bowl of blueberry soup before I went to a degustation dinner in Melbourne in 2020, but since it's May, aka the month of celebrating the Norwegian consitution day and I feel like celebrating all things nordic and Scandinavian I figured why not give this a go at home! It's a super simple recipe to make, and it normally uses Scandinavian "bilberries". We just call them blueberries here in Norway, but I realised they have a different name in english to distinguish them from the traditional large American blueberries. Bilberries are smaller and also have a lot more colour on the inside, hence the deep blue/purple colour of the soup. I highly recommend using these when making this soup!
300g blueberries or bilberries
½ tsp cardamom
1.5 tbsp cornstarch + 2tbsp water
A dash of vegan cream to serve
Method: Add your blueberries to a pot and heat until soft. Add water, sugar and cardamom and simmer for a few minutes to ensure the sugar is fully dissolved. Mix cornstarch and water and pour into the soup while stirring. Simmer for a few more minutes until nice and thickened. Serve in a bowl either warm or chilled with a dash of vegan cream. Enjoy!