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Blueberry or Huckleberry Soup

4 servings

Ingredients

• 500 g blueberries
• 0.5 l water
• sugar (to taste)
• lemon peel (a little)
• 1 piece cinnamon
• 2 pcs cloves
• 1 tbsp potato flour
• toasted white bread or rusks (as needed)
• egg and flour (alternative garnish) (a little)

Instructions

1. Wash the cleanly picked blueberries several times with cold water, add water and cook with sugar, lemon peel, whole cinnamon, and cloves for fifteen minutes.
2. Stir in potato flour mixed with water, bring to a boil again and serve over toasted white bread or rusks.
3. Alternatively, you can make a thick batter from one egg and wheat flour, which you let drip into the soup from a whisk and cook for about 5 more minutes.
4. If the soup is served cold, stir it from time to time as it cools to prevent a skin from forming.

Modernized from a treasured 19th-century German cookbook.