Blueberry Soup

June 15, 2020

I'm aware that Blueberry Soup doesn't just roll off the tongue and into the palate part of one's brain naturally.  I know this because when I made Blueberry Soup for my friend Shelby's birthday brunch a few years ago and presented the soup course, I got a lot of weird and worried looks.  Like, the ladies present didn't share covert glances, but BIG, WIDE eyes and exclamations of "What?"


Here's my motto: Open mind, open mouth.


And, have I steered you wrong before?


All right, then.


Blueberry Soup.  I got this from a Southern Living magazine years ago.  And I wouldn't change a thing about this recipe.


And just in case you have trouble with the website,


4 cups of fresh blueberries (can you use frozen?  To me, that's like kissing your brother - you can, but let's not)

1 cup Orange Juice

1/2 cup sugar

1/4 tsp cinnamon

1/8 tsp salt

1 Tbl lemon juice

1 pint of Half&Half


Heat the first 5 ingredients in a pot over medium high heat, till it reaches a boil, stirring often.  Remove from heat and let cool a bit.

Pour into a food processor/blender and add the tablespoon of lemon juice.  Puree away.

Chill in the fridge for a few hours.

Before serving, add the Half&Half and stir.

You can top with some fresh, whole blueberries.


 Super cute top from Shopaholic Sanctuary  Thank you, Diane!



A few notes..


#1  You want to make this soup in advance.  At least 3 hours, so that it can chill before you serve it. 

#2  Younger Son has theorized that this doesn't have to stop at Soup.  It would be a fantastic topping for vanilla ice cream.  Indeed!

#3  Any photos should be taken before soup consumption.  I started slurping in between photo takes; all pics showing my teeth were a no go.




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