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4.72
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14
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Chilled Blueberry Soup
This cold summer soup recipe is adapted from Laura Yates. Enjoy it in the traditional way of blåbärssoppa and eat it warm as well.
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Chilling Time
2
hours
hrs
Course:
Soup
Cuisine:
Summer
Servings:
6
People
Calories:
244
kcal
Author:
Dan from Platter Talk
Cost:
$10
Ingredients
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
Instructions
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.
Notes
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.
Nutrition
Calories:
244
kcal
|
Carbohydrates:
39
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
29
mg
|
Sodium:
40
mg
|
Potassium:
261
mg
|
Fiber:
3
g
|
Sugar:
30
g
|
Vitamin A:
415
IU
|
Vitamin C:
31.9
mg
|
Calcium:
93
mg
|
Iron:
0.4
mg