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A Cold Soup for a Warm Day – Cold Blueberry Soup

A Cold Soup for a Warm Day – Cold Blueberry Soup

Every year, I look forward to blueberry season. I absolutely love blueberries. Here in Americus, there are several local farms that offer fresh, organic blueberries. I try to buy enough to stock the freezer for a while. Then, I think it is fun to see how many different ways I can incorporate blueberries into my day. I have lots of recipes for muffins, pancakes, pies and jam. There are many recipes for smoothies. But, one day, I decided that cold blueberry soup was the plan.

There are many variations of blueberry soup. I decided to use evaporated skim milk to give the soup body without the extra fat of regular milk or cream. However, I wanted to give it a flourish, so I did add a swirl of whipped cream as a garnish. You could also try sour cream or yogurt to give it a tangier flavor.

This recipe is also wonderful using frozen berries, if you don’t have fresh ones on hand.

Cold Blueberry Soup
Yield: 4 large servings or 6 small servings

3 cups fresh blueberries
3/4 cup orange juice
6 Tablespoons sugar (or sugar substitute)
1/4 teaspoon cinnamon
pinch salt
2 Tablespoons fresh lemon juice – divided
12 oz. can of evaporated skim milk, chilled
Garnish – whipped cream, sour cream or yogurt and fresh blueberries

  1. Combine blueberries, orange juice, sugar, cinnamon, salt and 1 Tablespoon of fresh lemon juice in a saucepan.
  2. Stirring frequently, heat on medium-high heat. Bring to a boil.
  3. Remove from heat, and let cool for about 10 minutes.
  4. Add 1 Tablespoon of fresh lemon juice.
  5. Using an immersion blender (or regular blender or food processor), process blueberry mixture and lemon juice until smooth.
  6. Cover and chill until ready to serve. (I chilled it overnight)
  7. Stir in chilled evaporated skim milk just prior to serving.
  8. Serve in stemmed glasses. Garnish, if desired.

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