Blueberry Soup Mustikkakeitto Recipes

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QUICK CHILLED BLUEBERRY SOUP



Quick Chilled Blueberry Soup image

When I serve this fruit soup on a warm summer evening, my guests are always delighted. Compliments abound for this sweet and creamy meal starter.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

4 cups fresh or frozen blueberries
3 cups water
2/3 cup sugar
1/4 teaspoon ground allspice
2 cups plain yogurt
Sour cream or additional yogurt, optional

Steps:

  • In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat. , In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.

Nutrition Facts : Calories 188 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.

BLUEBERRY SOUP (MUSTIKKAKEITTO)



Blueberry Soup (Mustikkakeitto) image

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!

Provided by mersaydees

Categories     Berries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 liter water
1/2 liter blueberries
150 ml sugar, plus additional for sprinkling
2 tablespoons potato flour

Steps:

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

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