Mustikkakeitto (Finnish Blueberry Soup)

Mustikkakeitto

Mustikkakeitto

In Finland, wild summer berries are frozen for use in winter's mustikkakeitto, a warm, silky blueberry potage packed with vitamin C.Todd Coleman

Sweet-tart berries are the base for this delicious fruit soup, a popular Scandinavian cold cure. This recipe appeared in the iPad edition of our December 2012 issue along with Sushma Subramanian's story Feed a Fever.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Mustikkakeitto (Finnish Blueberry Soup)
Sweet-tart berries are the base for this delicious fruit soup, a popular Scandinavian cold cure.
Yield: serves 4-6

Ingredients

  • 3 pints blueberries (about 4 cups)
  • 34 cup sugar
  • 1 stick cinnamon
  • Zest and juice of 1 lemon
  • 2 tbsp. cornstarch
  • Kosher salt, to taste
  • Whipped cream, for serving

Instructions

  1. Bring blueberries and 3 cups water to a boil in a 4-qt. saucepan over high heat; reduce heat to medium and cook, stirring occasionally until berries begin to burst, about 12 minutes. Strain, saving cooking liquid, and using a spoon, gently press the berries to extract all their juice; discard berries. Return liquid to saucepan; add sugar, cinnamon, zest and juice; bring to a boil. Mix cornstarch and 2 tbsp. water in a bowl; add to pan and cook, while stirring, until soup is thick, 3-5 minutes. Discard cinnamon; season with salt and serve with whipped cream.