Mustikkakeitto (Finnish blueberry soup)

Photograph by Murray Corridor. Meals design by Jessie Yu Chen

Candy blueberries are the bottom for this scrumptious fruit soup, a preferred Scandinavian chilly deal with. This recipe first appeared within the November 2012 subject with the story “Feed a Fever” and in our Cookbook Financial savings: Soups and stews.

Yield: 4-6

Time: half-hour

  • 6 cups blueberries, picked and stemmed

  • Half a cup of sugar

  • 1 tbsp. Finely grated lemon peel

  • 2 tbsp. Plus 1 tsp. Contemporary lemon juice

  • 1 cinnamon stick

  • 2 tbsp. Corn Starch

  • A pinch of kosher salt

  • Whipped cream to serve


  1. In a medium saucepan over excessive warmth, carry blueberries and three cups water to a boil. Place the warmth over medium warmth and let cook dinner, stirring often, till the berries start to burst, about 12 minutes.

  2. Take away from warmth and, utilizing a slotted spoon, switch berries to a fine-mesh sieve set over a medium bowl. Utilizing a spoon, gently press down on the berries to extract the juice from them. Discard the berries and switch the liquid again to the saucepan. Add sugar, lemon peel, lemon juice, and cinnamon stick and convey to a boil over excessive warmth.

  3. In the meantime, in a small bowl, whisk collectively cornstarch and a couple of tablespoons water, then pour combination into boiling liquid. Proceed to boil, whisking continually, till soup is thick sufficient to coat the again of a spoon, 3–5 minutes.

  4. Discard the cinnamon stick and add the salt. Serve scorching with whipped cream.

The publish Mustikkakeitto (Finnish Blueberry Soup) first appeared on Saveur.

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