Scandinavian Blueberry Soup
In Scandinavia, blueberry soup is a popular treat that can be served warm as an appetizer or chilled as a dessert. But the benefits of blueberry soup extend far beyond its culinary use. In a laboratory test conducted by USDA researchers, wild blueberries were ranked number one in terms of antioxidant capacity over 40 other tested fruits, berries, and vegetables. The antioxidant activity of wild blueberries was shown to be even stronger than that of cranberries, raspberries, strawberries, plums, or cultivated blueberries.
Ingredients
- 4 cups blueberries
- 2 cup water
- 1/2 cup sugar
- 4 tbsp potato starch
Directions
- Place blueberries, sugar, and water into a saucepan and bring to a boil.
- Mix potato starch with a few drops of cold water and stir into blueberry mixture. Continue stirring over low heat until soup thickens.
- Pour into a serving dish and serve immediately. Alternatively, you can sprinkle soup with a bit of sugar, cool it in the fridge, and serve chilled.
Did you know?
To fully benefit from the antioxidant powers of blueberries, it is best to eat blueberry dishes without dairy. In a recent study, volunteers were given 200 grams (7 ounces) of blueberries with either 200 ml (0.8 cups) of water or 200 ml milk. Those who consumed blueberries with water had a significant increase in their plasma antioxidant capacity. Interestingly, this effect was not found in those volunteers who ingested blueberries with milk. The study authors believe that the ability of milk to impair the antioxidant powers of blueberries may be a result of blueberries’ natural affinity for milk protein.
