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,

Ingredients:

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.

 

Enjoy!

Tags:

Please reload

Recent Posts:

Eureka! Peach Soup

July 19, 2020

1/5
Please reload

Stay In The Know:
Please reload

Search By Tag:

© 2015 Bustle & Vim