Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: Serves 4
- 4 cups blueberries or huckleberries, fresh or frozen
- 4 cups water
- 1/2 cup sugar
- 3 tablespoons potato starch flour or cornstarch
- 3 tablespoons water
Wash the blueberries well (defrosting them first if frozen); pick out any bad or shrivelled ones.
Combine the water and sugar in a large saucepan and bring to a boil, stirring to dissolve the sugar. Add the berries, return to a boil, then reduce heat to medium-high. Maintain a steady simmer for 15-20 minutes, until many of the berries have broken down.
Whisk together the potato starch flour and the water, then stir it into the soup to thicken it. Once the soup has thickened, taste for sweetness and add more sugar, if desired.
Serve warm, either as a dessert soup like dried fruit sweet soup or as a breakfast soup - or do as the Swedes do, pour it in a thermos, and head for the slopes.