This weekend is the celebration of Lammas or Lughnasadh in Australia. It is the midpoint between the Summer Solstice and the Autumn Equinox. It is supposed to bring with it the promise of autumn, but with the temperature soaring, autumn seems so far away.
Bread is traditionally baked for Lammas but with such hot weather enveloping me, putting the oven on is the last thing I want to do. So instead of making bread, I thought I would make something that goes really well with bread – soup!
I know what you are thinking – hot soup on a hot day? Well this refreshing sweet blueberry soup can be served hot or cold. In Australia we can have a dramatic drop or rise in temperature in just one day so this soup is perfect for celebrating in uncertain weather.
While this soup isn’t traditionally served with bread, you can bring a bit of “loaf mass” spirit to the dish by pairing it with toast or a sandwich. For hot soup I serve it with a slice of buttered fruit toast or a dark bread. I serve cold soup with panettone, plain bread and butter, or jam sandwiches.
I’d love to know what breads you would serve with your blueberry soup!
Hot or Cold Blueberry Soup
2 cups blueberries
2 cups water
1 tablespoon honey
2 tablespoons cornflour
2 tablespoons water
cream for serving (optional)
Bring the blueberries, water and honey to a boil in a saucepan.
Simmer for 10 minutes or until the blueberries are beginning to soften.
Mix the cornflour and water to make a smooth paste.
Add a spoon of hot soup to the paste and mix to combine.
Add the cornflour to the soup and stir until combined.
Continue stirring until the soup thickens.
Ladle into bowls or cups and serve warm, or chill in the refrigerator and serve cold.
Serve with a drizzle of cream if desired.