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Swedish Blueberry Soup with Almond Dumplings

Swedish Blueberry Soup with Almond Dumplings is a volume 5-03 mar. 2002 recipe made with Soup, Blueberries, Water, Sugar, and Eggs. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• Soup
• 2 lb
• 2 qt
• 3 oz
• 3 tbsp
• 2
• 3 oz
• 1 pinch
• 1/2 tsp

Method (preview)

1. 1

   Cook the blueberries in water until soft.

2. 2

   Remove the berries from the water with a strainer or slotted spoon and rub through a sieve or puree in a blender or food processor.

3. 3

   Return the fruit to the saucepan.

4. 4

   Heat; add sugar and simmer on low heat until the sugar is dissolved.

5. 5

   Mix the cornstarch [cornflour] with 3 tablespoons (45 mL) of cold water.

6. 6

   Stir into the blueberries and simmer until the soup thickens.

7. 7

   Pach the dumplings separately.

8. 8

   Drain; add to the blueberry soup and serve.

9. 9

   Separate the eggs and mix the yolks with the almonds.

10. 10

    Add salt and lemon rind.

11. 11

    Whisk the egg whites until very stiff and fold into the almond mixture.

12. 12

    Drain well and serve at once while they are still crisp.

13. 13

    For cold blueberry soup omit the dumplings; chill the soup and serve with a dollop of whipped cream on top.

14. 14

    London.

15. 15

    MC format by Hallie. Untried.

16. 16

    Contributed to the FareShare Gazette by Hallie; 4 March, 2002. www.fareshare.net