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    You are in: Home / Low-cholesterol / Blueberry Soup (Mustikkakeitto) Recipe
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    Blueberry Soup (Mustikkakeitto)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    mersaydees's Note:

    Based on a recipe from Anna-Maija’s and Juha Tanttu’s book, Food from Finland. This might even be good with some whipped cream!

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    Units: US | Metric


    1. 1
      Combine water, blueberries, and sugar in saucepan. Cook and stir for about five minutes.
    2. 2
      Dissolve the potato flour in 50 mls of water. Remove the boiling blueberry mixture from heat. Thoroughly stir the potato flour liquid into the blueberry mixture.
    3. 3
      Return saucepan to stove and bring to a boil. Remove from heat as soon as the first bubbles appear.
    4. 4
      Sprinkle with sugar and cool.
    5. 5
      Serve cold with sweet rusks or cookies.

    Ratings & Reviews:

    • on June 05, 2010


      Very unusual but rather addictive. This was prepared just as written and I had a bowl when it reached room temperature. Whipped cream probably would be good on this sweet soup but I had it plain. Tomorrow I'll try it cold :). Made for ZWT6.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Blueberry Soup (Mustikkakeitto)

    Serving Size: 1 (333 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 62.2
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 8.3 mg
    Total Carbohydrate 15.4 g
    Dietary Fiber 2.1 g
    Sugars 8.1 g
    Protein 0.9 g

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