Blueberry soup

Blueberry soup

Blueberry soup

Blueberry soup photo 1
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Blueberry soup photo 3


  • fresh blueberries, plus additional berries for garnish - 5 c
  • water - 4 c
  • whole cloves - 4 item
  • 2-inch piece cinnamon stick
  • honey - 2/3 c
  • juice of 1 lemon
  • creme de cassis black currant liqueur - 3 Tbsp
  • blueberry vinegar - 1 Tbsp
  • plain yogurt for garnish - 1 item
  • grated fresh orange rind for garnish - 1 item

How to make blueberry soup:

Rinse the blueberries and remove any stems, leaves or green berries. Put the berries in a kettle and add the water, cloves and cinnamon stick. Set over moderate heat and bring to a boil. Stir in honey; reduce heat and simmer, partially covered, until berries are very tender, about 5 minutes. Remove from heat and cool to room temperature. Force the soup through a strainer or through the medium blade of a food mill. Stir in lemon juice, creme de cassis and vinegar. Cover and refrigerate for at least 6 hours. Serve in chilled bowls, garnished with a few whole blueberries, a dollop of plain yogurt and a sprinkle of grated orange rind. Serves 6.

Recipe categories: Desserts, Soups & stews, Blueberries.

Blueberry soup
Average rating: 3.7 of 5, total votes: 3
Cook. Time: PT5M
Total Time: PT5M

Cause of complaint:

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