Swedish Blueberry Soup
A pourable Swedish blueberry soup thickened lightly with potato starch and brightened with lemon.
Preparation: 8 min · Cooking: 10 min · Total: 18 min · 4 servings
Ingredients
- 400 g blueberries — fresh and rinsed or frozen; use without thawing
- 600 ml water — 600 ml total; reserve 50 ml cold for slurry
- 50 g granulated sugar — adjust sweetness only after tasting a finished portion
- 15 g potato starch — mix with the reserved cold water before adding
- 15 ml lemon juice — freshly squeezed, about 15 ml
Instructions
Prepare the berries
Rinse and sort 400 g fresh blueberries, discarding damaged berries, or use 400 g frozen blueberries without thawing. Measure 600 ml water and reserve 50 ml cold for the starch slurry.
Measure the lemon juice
Squeeze and measure 15 ml lemon juice. Keep it aside to add after the soup is thickened so its flavour stays bright.
Heat the water and sugar
In a medium saucepan, stir 50 g granulated sugar into 550 ml of the measured water over medium heat until dissolved. Add the 400 g blueberries and bring to a gentle boil, stirring once.
Simmer the blueberries
Simmer the blueberries gently for 5 minutes, stirring occasionally, until the berries burst and the liquid is deep purple. Do not use the oven.
Blueberries burst; finished soup is lightly thickened, pourable and free of starch lumps.
Simmer the blueberries: 300 seconds
Thicken with potato starch
Whisk 15 g potato starch into the reserved 50 ml cold water until smooth. Pour the slurry into the hot soup while stirring; heat just until the first bubbles appear and the soup thickens slightly, about 1 minute, then remove from heat. Do not keep boiling.
Finish and check texture
Stir in all 15 ml lemon juice. The soup should be lightly thickened but pourable, with no dry starch lumps; if it seems too thick, stir in a little hot water before serving.
Blueberries burst; finished soup is lightly thickened, pourable and free of starch lumps.
Serve warm
Ladle the soup into four bowls or cups and serve warm. Beware of hot liquid. Cool any leftovers promptly in shallow containers and refrigerate within 2 hours at 4°C or below.
Tips
- Mix potato starch with cold water before it enters the hot soup to avoid lumps.
Common mistakes
- Do not use 600 g starch or bake the soup; both make it inedible.
Substitutions
- If using frozen blueberries, add them without thawing and bring the soup back to a full simmer before starting the five-minute timer.
Storage
Cool promptly in shallow containers, cover and refrigerate at 4°C or below within 2 hours; use within 2 days.
Reheating
Reheat chilled soup gently on the stove, stirring, until steaming hot (74°C throughout); do not boil for long after thickening.
About this recipe
Blåbärssoppa is a Swedish blueberry soup enjoyed warm or cold, often as a drink or light dish. This version is lightly thickened with potato starch.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.