Icelandic Blueberry Soup (Bláberjasúpa)
This delightful sweet soup made from blueberries is a summer hit, or perfect when you want to serve a slightly different dessert. In Iceland, the local variation of the blueberry (Icelandic: Bláber) is abundant from August to September and can be easily foraged.
The Icelandic Blueberry
The Icelandic version of the blueberry, known in German as Rauschbeere, Trunkelbeere, Moorbeere, or Nebelbeere, is a close relative of our blueberry but looks somewhat different. It is just as delicious, and while the bushes appear similar, they do not grow as tall as those found in milder climates.
Also in the UK, you can whip up a delicious sweet soup from your berry surplus during the season. Icelandic blueberry soup is actually a more liquid cold soup. Traditionally, it is served warm in Iceland, but you can enjoy it cold as well.
It is traditionally served with cream, but you can, of course, enhance it according to your preference. It also pairs nicely with custard, ice cream, or simply on its own. In our recipe, we add vanilla, which is not found in the original Icelandic version, but in my opinion, it enhances the flavour.
Equipment
- Pan
Ingredients
- 500 g Blueberries
- 1 litre Water
- 100 g Sugar or cane sugar
- 1 tsp Vanilla extract
- 2 tablespoons Cornflour starch
- a little Water for dissolving the cornflour
- Dried bread or biscuits for serving
- Whipped Cream for serving
Instructions
- Wash and sort the blueberries. Add them to a pan with about the water and let them simmer gently until they burst.
- Now add the sugar, stir, and let it simmer for another 5-10 minutes.
- In the meantime, dissolve the cornflour in a little cold water until it is lump-free.
- Remove the pan from the heat and slowly stir in the dissolved cornflour. Bring it back to a brief boil and then remove the pan from the heat.
- Serve the blueberry soup warm with bread or biscuits and a dollop of whipped cream or ice cream. You can also let it cool, place it in the fridge, and serve it cold.
