SCANDINAVIAN BLUEBERRY SOUP
Steps:
- Bring the sugar and water to a boil in a small saucepan, add the thyme and lemon zest. Stir until the sugar is completely dissolved. Remove from the heat and let steep for 30 minutes. Drain and discard the solids (or save to use over ice cream), returning the syrup to the saucepan.
- Add the blueberries to the syrup and bring to a boil, then lower the heat and let simmer over low heat for a few minutes or until the berries begin to burst. Mash the berries as much as you can and then strain the soup into a clean pot, discarding the solids.
- Add the balsamic vinegar and salt to taste.
- Refrigerate. Serve with dollop of yogurt or schlag. Maybe a mint sprig.
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