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Chilled Blueberry Soup

November 19, 2006

4 cups fresh or frozen blueberries
1 cup orange juice
2/3 cup sugar (or more, to taste)
1/4 teaspoon cinnamon or allspice
1/8 teaspoon salt
1 tablespoon fresh lemon juice
1 pint of half-and-half
Garnish of mint sprigs (optional)
Dollops of plain yogurt (optional)

Stirring often, bring blueberries, juice, sugar, cinnamon or allspice, and salt to a boil over medium-high heat. Remove from heat once it reaches boil and let cool for 15 minutes. Process mixture of lemon juice and the berry mixture in a blender or food processor until smooth, stopping to scrape the sides. Cover and chill until ready to serve. Just before serving, stir in half-and-half. Place dollops of yogurt on top of the soup (optional) and add mint sprigs for garnish (optional).

Serves 6 to 8.

- Courtesy of Janice Hose

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