Krækiberjasaft Súpa (Crowberry Soup) is a traditional Icelandic recipe for a classic soup of crowberries thickened with starch and sweetened with sugar that's typically served as a starter or a breakfast dish. The full recipe is presented here and I hope you enjoy this classic Icelandic version of: Crowberry Soup (Krækiberjasaft Súpa).
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Ingredients:
750g very ripe crowberries, stems removed
1l water
1 cinnamon stick
2 tbsp potato starch or cornflour (cornstarch)
100ml cold water
100g sugar (or to taste)
Method:
Pick over the berries and discard any that are under-ripe or any pieces of twigs and leaves. Combine the berries, 1l water and cinnamon stick in a saucepan. Bring to a boil, reduce to a simmer and cook for 30 minutes.
Take off the heat and pass through a fine-meshed sieve to extract the liquid. Turn the juice into a saucepan and bring back to a boil. In the meantime, whisk together the potato starch or cornflour with 100ml cold water to form a smooth slurry. Whisk this into the hot soup mix then add sugar to taste.
Bring back to a simmer and cook until the soup has thickened. Divide between two bowls and serve warm with zweiback.
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