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