Skip to main content

Cooking Around the World: Chilled Fruit Soup {Iceland}

I think I've been stalled on our tabletop travel because every time I think about researching recipes from Iceland, I'm reminded of Andrew Zimmern's trip during Season 2 of "Bizarre Foods." And while I loved the scenery and even enjoyed the puffin hunt, I gag just thinking about hakarl, the putrid shark meat dangling in the wooden shed. Andrew said, about that, "Eating it without gagging separates the men from the boys." I definitely would qualify as a "boy" or worse!

So, now that I've identified the source of my reluctance, I can battle it, right? Still, we are not going to hunt puffin or try rotten shark meat. But I found a chilled soup recipes - coupled with the fact that it's 90 degrees today - that is perfect! Tonight we are making chilled fruit soup from Iceland: Krækiberjasaft Súpa (Crowberry Soup).

What is a crowberry, you ask? Me, too. From what I can tell, crowberries typically grow on the tundra and in spruce forests; they are found all over the Danish Island of Fanø and grow rampant in Iceland. As far as a central California analog, they are similar to a blueberry. Then I found another chilled fruit soup recipe for Bláberjasúpa which was translated to both blueberry soup and bilberry soup. No clue what a bilberry is...

In any case, I really liked Megan Peck Cooks's version because it didn't require corn starch or any real cooking. Remember I wrote that it was 90 degrees. It's too hot to cook! And, yes, I know that I'm a wimp...regarding temperatures and eating rotten shark!

3 C water
3 C blueberries
1/4 cup maple sugar
1 lemon, juiced, zest reserved for garnish
1 cinnamon stick
1 C organic plain yogurt

Combine water, blueberries, sugar, lemon juice, and cinnamon stick in a medium sauce pan. Bring to a boil then lower heat and simmer for 15 minutes. Remove cinnamon stick. Transfer soup to a blender (or blend with a hand blender) and puree until smooth. Whisk in yogurt. Chill and serve garnished with yogurt, blueberries, and lemon zest.

This is our kick-off dinner for October #Unprocessed. I served this with a triple fig-carrot salad.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir