Let’s see if I can convert you to blueberry soup. I’ve put a recipe up here. You can also read the full post about Blueberry Soup by clicking the "Read More" icon.
Every time I visit Finland in the summer, I look forward to opening my mother’s fridge and seeing the familiar blue carton inscribed "Mustikkakeitto.” But don’t be fooled: even though it’s called “Blueberry Soup,” it’s rarely served warm. It’s typically served chilled in a normal drinking glass and most commonly consumed at the breakfast table as a companion to a bowl of oats or muesli. You can even pour it into your bowl of oats or muesli. Maybe sprinkle a little talkkuna on top (a mixture of toasted barley, rye, and oat flour), and now you've got yourself a breakfast that would make any Scandinavian mother jump up and down with glee.
The thing is, blueberries are exceptionally healthy. So why is it that blueberries are most commonly enjoyed in recipes that call for half a pat of butter and a cup of sugar? (Think of your pies, scones, muffins, and tarts.) The nice thing about blueberry soup is that it’s delicious and preserves all the healthy qualities of the blueberry.
I'm Erik, the Burnt Chef. I'm a Finnish-born Newfoundlander living in Norway. I have a passion for cooking and a deep fascination for the culinary history of the North. Simplicity guides my cooking. Time, place, and history guide my storytelling. This is my personal blog about food.