Blueberry Soup

I should have more blueberries than this.  Last year I had oodles and gorged myself on them every morning before work.  Having taken very good care of the bushes over the last months and having watched tiny white flowers turn into mini bulbous berries before my eyes, I assumed this year would be no different.  But as the berries ripened, they just mysteriously disappeared. 

It must be that cheeky blackbird, I thought.  Or perhaps it’s the gorgeous greenfinch getting his revenge for me shouting out the window at him one morning.  (They do have rather irritating cheaps.)  Mice maybe?  Or bats? (They like fruit, don’t they?)  A plethora of rodents and winged things were blamed for my lack of blueberries before I discovered the culprit lay much closer to home. 

In fact, he lay at the bottom of my bed.

 

Yes, it seems that Marco likes blueberries and that next year I’ll have to fence off my veggie patch if I want to eat any myself.  This year, I’ll just have to make do with store bought which exactly what I did yesterday to make blueberry soup.

I first bought mustikkakeitto  or blueberry soup in Finland by accident: I thought it was a carton of yogurt and was rather shocked when a dark red, viscous substance began covering my morning muesli.  For an awful moment I thought I had been transported into a horror movie and backed away from my bowl lest a sinewy hand thrust out and tried to grab me. 

After pouring the liquid into a glass and giving it a cautious sniff and a reluctant taste, the alarm passed and was replaced by whole-hearted approval.  Very quickly blueberry soup (which is more of a hot drink really) became a favourite post-work pick-me-up drink, especially in the icy winter months when colds and other ailments were common.

 

Blueberry Soup

(for 2 mugs)

200g blueberries (fresh or frozen)

500ml cranberry juice (go for the unsweetened or light version as many cranberry juices have a REALLY high added content)

1 tablespoon sugar (optional)

1 cinnamon stick

1 cardamon pod

1/4 lemon

1 tblspn cornflour

2 tblspn water

• Add the blueberries, cranberry juice, cinnamon, cardamon and sugar to a pan.  Bring to the boil, reduce the heat and simmer gently for 10 minutes, occasionally mashing down the berries.
• Sieve the  liquid and discard the mashed berries and spices.
• Mix the cornflour with the water and add to the berry juice. 
• Heat and stir until the soup thickens slightly.
• Serve in mugs. 

 

P.S. This is my entry for the No Croutons Required event, hosted this month by the lovely Holler.

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