Blueberries fit for a king
It’s the middle of March and spring is on the way … or so I thought. Earlier this week, I sat on the steps outside the cabin, sunbathing with that first cup of spring coffee , squinting against the warm spring sunshine and just enjoyed the warmth . Today it´s snowing! Typical nordic spring weather!
You have no idea what to expect. Sun? Snow? Hot? Cold? Healthy? Comming down with that typical spring cold, because you take of to many cloths in the warm sun…
What to cook when the weather is like this? Of course…Blue berry soup – a Classic Scandinavian soup which works just as well in the warm sun as in the cold snowy, freezing weather.
I dug deep into my freezer and found a bag of frozen blue berries, that I picked last summer in the forest by the lake, and since the very classic ski event – Vasaloppet – took place just two weeks ago, I thought that blueberry soup is a must in my Scandinavian kitchen.
Blue berry soup is what the skiers drink when they ski the 90 kilometres between Mora and Sälen, in memory of our king Gustav Vasa (1496-1560) who fled to Norway in 1521, skiing the same route.
I use no potato flour here, but let the blue berries slowly boil and reduce until the natural blueberry flavor comes out.
Here you go!
NORDIC BLUE BERRY SOUP FIT FOR A KING
500 g frozen blueberries
2,5 cups water
juice of one lemon
0,5 cup sugar
WHAT TO DO
1. Boil blueberries, water, lemon and sugar for about 20 minutes so the soup is reduced properly.
2. Mix the soup, strain and reduce for ten more minutes.