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| Deep somewhere in the Swedish forest |
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| Attempted artistic squiggles |
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| Elsa Beskow's beautiful children's book about the Swedish blueberry underworld |
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| This is the same sheepish look I think I get when I've eaten all the blueberries |
I went to London yesterday, and late in the afternoon, visited Portobello market, wandered around, ate lots of churro's and spent money I didn't have on a pair of dungarees (fool!). It had been a long and lovely and strange day and then... the years supply of rain fell out of the sky and got held in my hat and tipped into dress soon as I looked down. On top of that we were late for the train, so, soaking wet, we fought our way through the crowds of equally soaking people on the tube, we made it! I mention this only because THIS is exactly the right time for hot blueberry soup. Whilst I don't recommend recreating the events, it gives you an idea of exactly the kind of recovery this soup may provide. It's a miracle soup, a soup not like any other. It's weird, but that's fine. Just trust me.
And even if this recipe gives you sense of unease, a fear of the unknown, just add a little vodka to make it into schnapps!! The alcoholic drinks with antioxidants! Now that's got to be good!
Blueberry soup
3 cups of frozen blueberries
1 and 1/2 cups water
3 tsp vanilla sugar
juice of one lemon
1 tsp cornflour, sifted
2 tblsp sugar
- Put all of the ingredients into a medium saucepan and bring to a gentle boil. Cook for 5 minutes and then smash the blueberries with a masher.
- Strain and serve with a little crème fraiche or even ice cream.
To make the schnapps, mix equal measure of vodka and
blueberry and serve in a schnapps glass.
And here is quite possibly the most beautiful song ever...
I just love the ingredients, excuse the pun, of this blog! Great recipes, pics and music!!!
ReplyDeleteThankyou!Thankyou!Thankyou! So glad you think so! I always love a good pun! christa x
DeleteTotally agree! The blog puts a smile on my face. To the previous anonymous poster did you see the Valentine's music link? So sweet!! It looks like we're hopefully going to get a very eclectic mix of music links by the look of it so far.
ReplyDeleteI'll most certainly try! thank you!
DeleteHello dearest,
ReplyDeletethis is encroyable!
However I would love a soup recipe from you??
like a nice healthy vegetable one or something?
if you have one please share :)
love xxxx
thank you thank you! Of course, here is one I was planning to put up soon, real simple, will need to send it from the other computer though! butternut squash alright darling? its got chilli in it but you could always avoid that ingredient if you dont like the spice!
Deletebig love xxxx
Butternut squash soup
Delete1 medium butternut squash, de-seeded and cut into chunks
1 garlic clove, finely chopped
Quarter of a medium spice red chilli, finely chopped
650ml chicken/vegetable stock (knox jelly stock is best)
Generous pinch of ground cumin
Fresh coriander
Salt & pepper
Fry the butternut squash in groundnut oil until soft and bits of the butternut squash keep sticking to the bottom of the pan (about 11 minutes)(you will have to watch the butternut squash as you don’t want it to burn, if it does start to burn add a little water).
Then add the chopped garlic and the chilli, cook for 2 minutes. You should be able to smell the cooking garlic and chilli.
Then add the dissolved stock and cook for 6 minutes, you should be able to stick a knife into a piece of butternut squash with ease.
Ladle into a blender and blitz until there are no more butternut squash lumps. Pour back into the saucepan and a good pinch of shredded coriander into the soup and the cumin.
Add salt and pepper to taste.
there we go love xxxx