Blueberry Soup

10 servings

45 minutes

Blueberry soup is an amazing dish of American cuisine that combines rich berry flavor and delicate texture. Its roots go back to the traditions of northern regions where blueberries have long been a valuable source of vitamins. Cooked blueberries acquire a deep aroma highlighted by lemon zest, while starch gives the soup a velvety thickness. Serving with airy whipped cream adds lightness and makes the dessert exquisite. This chilled soup refreshes perfectly in summer heat and pairs well with crispy waffles or almond cookies. Enjoy every sip of this aromatic treat!

Energy value per serving

• Calories: 308.3
• Proteins: 3.2g
• Fats: 16.9g
• Carbohydrates: 36.2g

Ingredients

• Sugar: 1 glass
• Blueberry: 3.5 glass
• Lemon zest: 3 tbsp
• Water: 2.1 l
• Potato flour: 4 tsp
• Cornstarch: 1 tbsp
• Whipped cream: 3 glass
• Salt: pinch

Cooking steps

1. In a large pot with a thick bottom, mix fresh or frozen blueberries, sugar, finely sliced peel of 1/4 lemon, pour in water (2 liters), and place over medium heat. Stirring until the sugar is completely dissolved, bring to a boil and cook until the berries are soft.

   Required ingredients:

   • Blueberry: 3.5 glasss
   • Sugar: 1 glass
   • Lemon zest: 3 tablespoons
   • Water: 2.1 l

2. Meanwhile, mix potato flour and corn starch with 2 tablespoons of cold water and salt. Add a little liquid from the blueberry pot and mix thoroughly.

   Required ingredients:

   • Potato flour: 4 teaspoons
   • Cornstarch: 1 tablespoon
   • Salt:  pinch

3. Pour the starch mixture into a pot with blueberries and cook, stirring, until the soup thickens. Remove from heat and let cool completely at room temperature.

   Required ingredients:

   • Potato flour: 4 teaspoons
   • Cornstarch: 1 tablespoon

4. Serve cold in deep plates or bowls with whipped cream.

   Required ingredients:

   • Whipped cream: 3 glasss