Recipe in English & German / Deutsches Rezept am Ende
The blueberry season draws to a close and these last berries are ripe, beautifully sunshine-sweet and laden with the floral, heathery taste of their smaller wild relatives from the woods. The best thing to do with these is to make blueberry soup.
A traditional Swedish (& Finnish & Danish) dish, this cold fruit soup, is on the thin side and rather fruity than sweet, which I prefer (add more sugar to taste, if you need to bolster the sweetness of your blueberries). Best know in our house as the soup that Emil of Lönneberga (Michel in Germany) lands in face first after crashing on stilts through a window and then pouring the rest over the fainted hostess Fru Petrell. Maybe, as a child you had a similar crush on idyllic Swedish country life from getting carried away by Astrid Lindgren’s books and the wonderful 1960s TV series and craved rolling out Pepparkakor (and gliding on brushes through the kitchen) with Pippi Langstrumpf (Pippi Longstockings) or taking part in the preparations for a Katthult feast. Then this is for you & me.
Albeit its nostalgic charm, blueberry soup is a delicious light pudding (dessert) or summer lunch. The Scandinavian classic has no cream in it nor is it pureed but is an intensely blueberry flavoured dark purple fluid with soft little berries floating in it. On your plate, maybe a dollop of cream might be added. My Mum used to make a similar dish that most Germans know as Kaltschale (a quick wikipedia look says: the Swedish know Kallskål & Danish Koldskål) and could be made from any fruit or berry mixes. Though I have a soft spot for childhood favourites and nostalgic nursery food but this perfumed berry soup has the power to conjure up that feeling of endless summertime holidays by the tablespoon.
How about some Korvapuusti – Finnish cardamom & cinnamon sugar buns on the side?
Adapted from Das Astrid Lindgren Kochbuch by Mamke Schrag & Andreas Wagner
12 oz (350g) blueberries (frozen work well, too)
4 tablespoons (ca. 50g) caster sugar (more to taste)
3 ¼ cups water
1 ½ teaspoon cornflour (corn starch in the US)
In a small saucepan, heat blueberries, sugar and water. Dissolve the cornstarch in a little cold water and add to the soup shortly before it is starting to boil. Cook while stirring for at least 1 minute, switch off the heat and continue to stir the soup for 3 more minutes. Leave to cool and keep until you are ready to serve in the fridge.
Adaptiert von Mamke Schrag & Andreas Wagner: Das Astrid Lindgren Kochbuch
350g Blaubeeren (ersatzweise auch gefrorene Beeren)
4 EL (ca. 50g) Zucker (mehr nach Geschmack)
¾ l Wasser
½ EL Speisestärke
Blaubeeren, Zucker und Wasser in einem kleinen Topf erhitzen. Speisestärke mit ein wenig kaltem Wasser verrühren und kurz bevor die Suppe zu kochen beginnt hinzugeben. Unter Rühren für mindestens 1 Minute kochen, dann die Platte ausschalten und die Suppe für weitere 3 Minuten umrühren. Kalt werden lassen und anschließend bis zum Servieren im Kühlschrank aufbewahren.