Chilled Blueberry Soup

 

FINNISH BLUEBERRY SOUP WITH CREAM RECIPE | FINNISH CUISINE | INTHEKITCHENWITHELISA

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Recipe of the Week Chilled Blueberry Soup

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Chilled Blueberry Soup

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Chilled Blueberry Soup

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How To Make Homemade Swedish Blueberry Soup Blåbärssoppa

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Chilled Blueberry Soup

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How To Make Easy Summertime Cold BLUEBERRY SOUP Recipe

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Directions In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled.

Serve with sour. Ingredients 4 cups fresh blueberries 1 cup orange juice 1/2 cup sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1 tablespoon fresh lemon juice. Preparation 1. In a deep saucepan, bring the sugar, orange juice, wine or grape juice, and 1 cup water to a boil. Boil for 1 minute, 2. Add the berries and cook 1 minute more. 3. Remove from heat and let cool completely.

4. Purée the mixture, strain it through a fine sieve, and chill. Directions In a large saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Instructions Bring water to a boil in a saucepan. Stir in the blueberries, Truvia, cinnamon, and ginger. Boil for 3 minutes, stirring occasionally. Chilled Swedish blueberry soup is a tasty soup best served for breakfast or as dessert.

It’s a traditional recipe that’s commonly enjoyed throughout Scandinavia, especially in the fall during blueberry season. Recipe: Chilled Blueberry Soup. This sweet and creamy soup is a delicious way to use up the season’s abundant blueberries.

Stir in a dollop of plain yogurt for an even creamier creation. 10 of 15. View All. 11 of 15.

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Chilled Zucchini Soup. Cold Mixed Berry Fruit Soup (Gluten, Grain, Dairy, and Sugar-Free) The Nourishing Gourmet blackberries, balsamic vinegar, raspberries, blueberries, ginger and 3 more Pueblo Pork and Hominy Stew Pork. Instructions Blend the cornstarch with a little of the cold water; then add the rest of the water, blueberries, sugar and Marsala wine.

Simmer for about 15 minutes, or until the blueberries are soft. In a small bowl, dissolve the cornstarch in ¼ cup of the cold water. In a saucepan over low heat, warm the blueberries, cornstarch, remaining water, sugar, and wine.

Cook for 15 minutes, or until the blueberries are soft. Set aside for 10 minutes to cool.

List of related literature:

Variation: Strawberry Soup (Maasikakissell) follow the instructions for the blueberry soup, using 2/2 cups to 3 cups of sliced fresh strawberries.

“Estonian Tastes and Traditions” by Karin Annus Kärner
from Estonian Tastes and Traditions
by Karin Annus Kärner
Hippocrene Books, 2005

Stir together remaining 2 cups blueberries and blueberry preserves in a saucepan over low heat until warm.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Combine the blueberries, water, cinnamon, and the remaining ¼ cup sugar in a small saucepan; bring to a simmer over medium, stirring constantly.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

Serve the blueberries warm or at room temperature, or pour into a storage container, cover, and refrigerate overnight to serve chilled, ladled into dessert bowls.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Place the frozen soup in a saucepan and simmer, covered, over low heat, stirring occasionally to blend well.

“The Complete South African Cookbook” by Magdaleen van Wyk
from The Complete South African Cookbook
by Magdaleen van Wyk
Penguin Random House South Africa, 2018

In a medium saucepan over medium heat, bring the blueberries, water, and sweetener to a boil, then simmer for 5 minutes.

“Easy Keto Desserts: 60+ Low-Carb, High-Fat Desserts for Any Occasion” by Carolyn Ketchum
from Easy Keto Desserts: 60+ Low-Carb, High-Fat Desserts for Any Occasion
by Carolyn Ketchum
Victory Belt Publishing, 2018

Combine blueberries and 2 cups water in an 8-qt. (8-L) stainless steel or enameled Dutch oven; bring to a boil over medium-high heat, crushing berries with a potato masher.

“The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes” by Ball Home Canning Test Kitchen
from The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes
by Ball Home Canning Test Kitchen
TI Incorporated Books, 2016

Like most fruit soups, it may be served hot, warm, at room temp, or chilled.

“Polish Heritage Cookery” by Robert Strybel, Maria Strybel
from Polish Heritage Cookery
by Robert Strybel, Maria Strybel
Hippocrene Books, 2005

FOR THE BLUEBERRY SAUCE: Bring blueberries, sugar, water, and salt to simmer in medium saucepan over medium heat, stirring occasionally.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Cover, and cook over medium to low heat until the blueberries are almost simmering in their own liquid.

“Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie” by Ken Haedrich
from Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
by Ken Haedrich
Harvard Common Press, 2011

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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4 comments

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  • Nice idea my friend This Cold BLUEBERRY SOUP recipe is very new for me I love it and Looks very beautiful and colorful Thank you for this video and Hello from FRANCE ����������������

  • This is absolutely so very healthy for us and loaded with antioxidants my blessed sister. I just love this “Thumbs Up video.:) (Blessed to be the first comment! Yay!
    Love,
    Sister Lynn

  • hi,
    i was in sweden a year ago and tasted this delicios food (well i used it to drink it, i had no clue what it actually was:) ), but there were no whole blueberries left in the soup. do you know this kind of preperation, too? and when do you crush them ( before or after the boiling?)
    greetings from germany:)

  • I ate it right after I cooked it last night with cream on top. So delicious. after I ate breakfast this morning I ate the rest of it. I loved it. Blueberries are a big hit down south in Georgia USA.