Mustikkakeitto (Finnish Blueberry Soup)

Ingredients

Fresh blueberries

4 cups, divided

Water

3 cups

Granulated sugar

1/2 cup

Lemon juice

2 tablespoons

Ground cinnamon

1/2 teaspoon

Cornstarch

2 tablespoons

Cold water (for slurry)

2 tablespoons

Whipped cream

for serving

Instructions

1. In a large saucepan, combine 2 cups of fresh blueberries, 3 cups of water, granulated sugar, lemon juice, and ground cinnamon.
2. Bring the mixture to a gentle boil over medium heat, then reduce the heat and let it simmer for about 10 minutes, allowing the blueberries to burst and release their natural juices.
3. In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a smooth slurry.
4. Slowly pour the cornstarch slurry into the blueberry mixture, stirring constantly to prevent lumps from forming.
5. Continue to cook for an additional 5 minutes, or until the soup has thickened to your desired consistency.
6. Remove the saucepan from heat and allow the soup to cool slightly before serving.
7. You can enjoy Mustikkakeitto warm or refrigerate it for a few hours for a refreshing cold dessert.
8. Serve garnished with the remaining fresh blueberries and a dollop of whipped cream for added richness.