This cold blueberry soup goes together quickly and will make you wish that summer will never go away, no matter how high the temperature is reading.
Chilled Blueberry Soup
Summer is my favorite season and I can’t think of any other food that says summer, more than blueberries.
In my mind, blueberries are as much a part of summer as fresh-cut hay, soft ice cream, and leisurely moments of suspension – held by nothing more than the two roped ends of a canvas hammock.
To me though, blueberries are more than summer.
They are the days of my boyhood, existing now only in my memory.
Back then, in the foothills of New York state’s Adirondack mountains, every summer found me at one point or another picking berries with my family. It wasn’t at a farmer’s market, (which I don’t think existed back then,) it wasn’t in the produce section of the A&P, P&C, or the IGA.
Funny, how back then that grocery stores were designated by letters and not names. My mom always knew just where to go and if she didn’t, my aunt Esther or Rose would guide her.
Donning a tin pail of a quart size or so, held to my waist by baler twine, I would go berrying with my mom, my aunts, and sometimes even my dad.
The berries harvested back then were used almost exclusively in my mom’s pies or in the jam of my aunts. Back then, no one in our family ever considered mixing these blueberries with fresh cream, orange juice and such, for a delicious summer soup.
My, how things have changed.
Fast forward a decade or so from that point. I found myself along with my parents at The Culinary Institute of America, attending the graduation ceremony of my sister. It wasn’t as much as a ceremony as a food orgy of sorts and it lasted for days.
Of all the exotic and artfully prepared appetizers, salads, soups, entrees and desserts, and there were scores – this summer soup recipe stands out in my mind as genuinely unforgettable.
I’m so happy to have put this together, this past weekend at our little cottage on a little lake in the middle of Nowhere, Wisconsin. We found these gorgeous and fresh berries at one of our favorite farmer’s markets on a glorious summer Saturday spent with our boys in tow.
Honestly, I can’t imagine anything better.
FAQ for this Blueberry Soup
Can I use frozen blueberries?
Yes, frozen blueberries work just fine for this recipe.
Can I make this soup healthier?
If you’re being health-conscious, you can lighten this recipe up by doing a couple of things:
- Instead of cream, use 2 cups of plain non-fat yogurt.
- Instead of sugar, use 1/2 cup of Truvia Baking Blend.
Can I eat this as a warm blueberry soup?
Absolutely. Traditional blåbärssoppa is a Scandinavian blueberry soup that is served hot and cold.
Chilled soups are ideal for the hot days of summer. You can serve them for a fancy dinner party or simply as a special treat for you and the one(s) you love. Please, do yourself a favor and dip your spoon into this blueberry soup recipe. Taste the summer.
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Chilled Blueberry Soup
- 4 cups blueberries 2 pints, fresh, washed and rinsed.
- 1 cup orange juice
- 1/2 cup sugar
- 1 tbsp lemon juice fresh squeezed
- 1 pint half & half
- 1/2 teaspoon cinnamon
- 1 pinch salt
- 1/2 teaspoon nutmeg
- fresh mint leaves as garnish optional
- Combine berries, orange juice, sugar, and spices in large sauce pan.
- Over medium high heat, stir while bringing to a boil. Remove from heat, allow to cool slightly,
- Add contents of sauce pan, along with lemon juice to food processor or blender.
- Blend or process until liquefied, scraping inside edges of container midway through to incorporate skin filaments.
- Refrigerate mixture, to chill, in sealed container.
- Immediately prior to serving, stir in half & half.
- Garnish with mint leaves if desired.
- Milk or heavy cream may be substituted for half & half.
- Add a dollop of yogurt or sour cream for an added element of creaminess and flavor.
- You can skip the sugar and add a few tablespoons of pure maple syrup as well.
Updated from the original post of April 1, 2016