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Bláberjasúpa - Blueberry-bilberry Soup
- 250 gr. blueberries/bilberries, fresh or frozen
- 1750 ml. water
- approx. 150 gr. Sugar
- 30 gr. potato starch/cornflour
- 100 ml. cold water
Drop the Berries into boiling water and cook on low until they burst, 3-5 minutes. Mix together potato starch/cornflour and cold water. Add Sugar to the soup and stir until melted. Thicken with potato starch/cornflour mix. Serve and enjoy. -Use more thickening mixture to make a blueberry pudding. Pour into a bowl before it stiffens and sprinkle Sugar on top. Serve warm or cold with milk or cream (or half and half).