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