When you host a dinner party on a hot summer night, surprise your guests with chilled blueberry soup for a unique, refreshing treat. This is a simple dish that will wow you with the fresh flavor. Here are two interesting recipes for chilled blueberry soup. It’s delicious as a starter or a dessert.
- Chilled Blueberry Soup
- Serves 6
- 20 minutes to prepare
- 3 hours to chill in the refrigerator
In a saucepan, combine ½ cup of sugar with ¼ c. orange juice, a cup or water and 1 cup of white grape juice. Stir while it comes to a boil for one minute. Add two cups of blueberries bwith their juice, (either fresh or frozen) and boil another minute. Set aside to cool completely, then puree in a blender and strain. Stir in a cup of plain yogurt just before serving.
Recipe two for Chilled Blueberry Soup (Prepares two servings)
In a heavy saucepan, combine a one pound bag of frozen blueberries with:
- one cup of water
- 5 Tbs. sugar
- 2 lemon slices about ¼ inch thick
- one cinnamon stick
- pinch of salt
Bring this to a boil, then simmer for fifteen minutes. Set aside to cool and remove the cinnamon stick and lemon. Puree ½ at a time in the blender or processor. Stir in ½ tsp. vanilla. Chill at least 3 hours or it can be made a few days ahead. Pour into two bowls and top with a few teaspoons of vanilla yogurt and serve with a lemon wedge.
If you prefer a spicier version of this chilled soup, try adding one or more of the following:
- one Tablespoon chopped ginger before pureeing
- two cardamom pods, add before pureeing
- add a dash of allspice or nutmeg
Use sour cream instead of yogurt for a delightful twist on a topping. However you prepare it, chilled blueberry soup is a delight.
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