flipBlåbærsuppe — Hot Blueberry Soup
Blåbærsuppe — Hot Blueberry Soup
Why this dish? Liv Ullmann avoids alcohol, aware of the demands of her craft. Blueberry soup — drunk warm from a cup or eaten with a spoon — is the comforting Nordic drink, rich in vitamins, enjoyed during long Scandinavian winter evenings.
Blueberries simmered with a little sugar and thickened with a touch of starch, until you get a purple velvet that you drink hot from a cup. Comforting and invigorating at once.
I hardly drink alcohol — my craft demands too much of me for that. But a cup of blueberry soup, steaming, on a winter evening in Oslo, warms without weighing you down. They said it was fortifying, good for strength; skiers would take a warm bottle. I sip it slowly, wrapped in a shawl, rereading my text for the next day — it is my way of replenishing silence and color.
- •Wild blueberries — a large bowlful (base)
- •Water — enough to cover (liquid)
- •Sugar — to taste (sweetness)
- •Potato starch — one spoonful dissolved (thickener)
Blåbærsuppe — Hot Blueberry Soup
Blueberries simmered with a little sugar and thickened with a touch of starch, until you get a purple velvet that you drink hot from a cup. Comforting and invigorating at once.
Why this dish? Liv Ullmann avoids alcohol, aware of the demands of her craft. Blueberry soup — drunk warm from a cup or eaten with a spoon — is the comforting Nordic drink, rich in vitamins, enjoyed during long Scandinavian winter evenings.
I hardly drink alcohol — my craft demands too much of me for that. But a cup of blueberry soup, steaming, on a winter evening in Oslo, warms without weighing you down. They said it was fortifying, good for strength; skiers would take a warm bottle. I sip it slowly, wrapped in a shawl, rereading my text for the next day — it is my way of replenishing silence and color.
Ingredients (period version)
- Wild blueberries — a large bowlful (base)
- Water — enough to cover (liquid)
- Sugar — to taste (sweetness)
- Potato starch — one spoonful dissolved (thickener)
Ingredients
- Blueberries (fresh or frozen) — 400 g (base)
- Water — 750 ml (liquid)
- Sugar — 60 to 80 g (sweetness)
- Potato starch (or cornstarch) — 1.5 tbsp (thickener)
- Lemon juice — 1 tbsp (brightness)
Method
- Bring blueberries, water, and sugar to a simmer, cook for 10 minutes.
- Blend if you want a smooth texture, or leave some berries whole.
- Dissolve the starch in a little cold water, stir it in off the heat.
- Return to low heat, stirring until slightly thickened, without boiling.
- Add lemon juice and serve hot in cups, or chilled with a spoon.
How it was made : Blåbærsuppe (and its Swedish cousin blåbärssoppa) was a food-drink of the Nordic countries, reputed to restore strength. Thickened with potato starch, it kept for a few days and was drunk warm as an energy snack, especially by athletes and travelers.
The contemporary twist : Serve it chilled in summer with a spoonful of Greek yogurt, like a "Nordic smoothie," in a tall glass.
Liv Ullmann · Charactorium
