Chilled Blueberry Soup

Bowl of fresh blueberries and two servings of bluebery soup

4.74 from 15 votes

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 Time15

Cook Time10

Chilling Time2

Course: Soup

Cuisine: Summer

Servings: People

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.

Make-ahead: Chill up to 48 hours; stir before serving.

Yogurt substitute: Use 2 cups (1 pint / ~480 ml) plain yogurt in place of the 1 pint half-and-half. If using Greek yogurt, use 2 cups and thin with 2–4 Tbsp milk or orange juice to reach a pourable consistency before stirring it in.

Nutrition

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