Kielonmarjakeitto (Finnish Lingonberry Soup)

Ingredients

Lingonberries

4 cups, fresh or frozen

Water

4 cups

Sugar

1/2 cup (adjust to taste)

Potato starch

3 tablespoons

Fresh mint leaves

for garnish

Ground cinnamon

1/2 teaspoon

Whipped cream

for serving

Instructions

1. In a large pot, combine the lingonberries, water, and sugar over medium heat.
2. Bring the mixture to a boil while gently stirring to dissolve the sugar.
3. Once boiling, reduce the heat and let it simmer for about 10 minutes, allowing the berries to soften and release their juices.
4. In a small bowl, mix the potato starch with 2 tablespoons of water to create a smooth slurry.
5. Slowly pour the slurry into the soup while stirring continuously to avoid lumps.
6. Continue to cook for an additional 5 minutes, or until the soup has thickened to your desired consistency.
7. Remove the pot from the heat and stir in the ground cinnamon for a warm, aromatic flavor.
8. Allow the soup to cool to room temperature before transferring it to the refrigerator.
9. Chill the soup for at least 2 hours to let the flavors meld and to serve it cold.
10. When ready to serve, ladle the soup into bowls, top with a dollop of whipped cream, and garnish with fresh mint leaves.