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.