Blueberry Soup (Mustikkakeitto)

Total Time
25mins
Prep 5 mins
Cook 20 mins

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!

Ingredients Nutrition

Directions

  1. Combine water, blueberries, and sugar in saucepan. Cook and stir for about five minutes.
  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. Return saucepan to stove and bring to a boil. Remove from heat as soon as the first bubbles appear.
  4. Sprinkle with sugar and cool.
  5. Serve cold with sweet rusks or cookies.
Most Helpful

5 5

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.