From Bucket to Bowl: Blueberry Soup


Everyone loves a berry cobbler or crumble, some folks may even dig a buckle or a slump. For food critic Faiyaz Kara, author of Gourmet Breakfasts for the GENIUS, it’s all about the blåbärssoppa. Popular in Sweden, this simple blueberry soup is traditionally served chilled with a dollop of yogurt and a mandelbiskiver (almond macaroon) or two. Kara’s GENIUS recipes are adapted below, and are the perfect way to enjoy all those Florida blueberries you scored at the local U-Pick.


serves four

3 cups blueberries

3 cups water

2 tbsp sugar

2 tbsp honey

1 cinnamon stick

2 tsp potato flour, to thicken

plain yogurt for garnish

Combine the blueberries, sugar, honey, cinnamon stick, and water in a large saucepan over medium-high heat and bring to a boil. Stir until the sugar has dissolved; then lower heat and simmer for ten minutes until the blueberries soften and disintegrate. Remove from heat and let cool.

Remove the cinnamon stick and pour mixture into a blender and purée, then pour the soup back into the saucepan (or use an immersion blender). Mix the potato flour with a little water; slowly pour it into the soup. Return to a gentle heat, stirring continuously until slightly thickened.

Chill the soup, then pour into bowls; garnish with a dollop of homemade yogurt and serve with mandelbiskiver.


serves four

3 1/2 oz. almond paste

1 egg white

1 tsp. sugar

3 tbsp. desiccated coconut

Preheat oven to 350°F and line a baking sheet with parchment. Beat egg whites using an electric mixer until stiff peaks form. Add the almond paste as well as the desiccated coconut and fold in gently until well combined. The mixture should be smooth.

Using a scoop, form small spheres with the batter and place on the baking sheet. Bake on the center rack for ten to fifteen minutes until golden brown.