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–+ servings
icelandic blueberry soup on plate
Icelandic Blueberry Soup (Bláberjasúpa)
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Total Time 15 minutes
Servings 2 servings
Calories 341
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Equipment

  • Pan

Ingredients 
US custom. - Metric (UK)

  • 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.
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Author: Susan Queck
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