Chilled Blueberry Soup


4 cups fresh blueberries

1 cup orange juice

1/2 cup sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 tablespoon fresh lemon juice

1 pint half-and-half

Garnish: mint sprigs


Bring first 5 ingredients to a boil in a saucepan over medium-high heat, stirring often. Remove from heat, and slightly cool.

Process blueberry mixture and lemon juice in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill until ready to serve.

Stir in half-and-half just before serving. Serve in stemmed glasses. Garnish, if desired.


For a creamier soup, add a dollop of plain yogurt to each serving.

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