Steps
- Rinse 350g of blueberries and remove any stems. Put in a saucepan with ¼ cup of superfine sugar and 700ml of water.
- Bring to a boil, stirring to dissolve the sugar. Simmer for 15-30 minutes, until the berries are soft and breaking apart.
- Remove from the heat. Mix 1½ tablespoons of potato starch with 2 tablespoons of cold water, then stir steadily into the soup.
- Return to gentle heat, stirring, until lightly thickened. Taste and adjust the sweetness.