Our instructor for the WSET Level 1 was now teaching us how to taste wine. Inhaling air through the mouth after taking a swig of wine (in other words, slurping like a maniac) aerates the pallette and in effect wakes it up to a myriad more flavours than one would accomplish by just sipping coyly. The girl sitting next to me, a bartender at a classy local restaurant, burst into a coughing fit. “That’s it, good!” Said the instructor. “You’re being aggressive. Great.”

At that point I was really wondering what I had signed up for.

There's just something lost in translation in the title “Blueberry Soup.”

But in Finland, where I was born, the word mustikkakeitto is a household name. And despite translating to “Blueberry Soup" in English, it's not exactly soup as we might imagine it. Blueberry soup can be served hot or cold, on its own or accompanying dessert or breakfast oats. My favourite way is served cold in a drinking glass and downed on the spot at breakfast. It's smooth, but it's not a smoothie. It's packed with flavour, but it's not too sweet. In fact, given its versatility, healthiness, and flavour, it's perplexing as to why to appears to have been banished to Northern Europe.

Personally, I think it's time blueberry soup makes the trip to Newfoundland. And if you’ve got frozen blueberries sitting in the freezer, this is a fantastic way to use them - especially if you’re looking for an alternative to the traditional pie and muffin defaults.