Blueberrysoup Recipes

SWEDISH BLUEBERRY SOUP (BLåBäRSSOPPA)

Steps:

• Combine blueberries, sugar, and 1 & 1/2 cups of water in a medium-sized saucepan, over medium heat.
• Cover with a lid and bring to a boil.
• Adjust heat to low, then simmer for 10 to 15 minutes. Mix occasionally to ensure that nothing sticks at the bottom of the pan.
• Take the pan off the heat and use an immersion blender to puree the softened blueberries.
• In a separate small bowl, mix cornstarch with 1 tablespoon of cold water.
• Place the pan back into the heat and slowly pour the cornstarch mixture while stirring.
• Continue stirring your blueberry soup until it thickens, while adjusting the taste by adding more sugar, if preferred.
• Remove the pan from the heat and transfer it into serving bowls.
• Place a dollop of whipped cream on top of each serving of blueberry soup, then serve.

QUICK CHILLED BLUEBERRY SOUP

Steps:

• In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat. , In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.

CHILLED BLUEBERRY SOUP

Steps:

• In a medium saucepan, combine sugar with 2 cups water; bring to a boil over high heat. Add blueberries, wine, and lemon zest; return to a simmer. Cook, stirring, until blueberries begin to burst, about 3 minutes.
• Pass mixture through a food mill or a fine sieve into a large bowl, discarding solids. Stir lemon juice into strained liquid. Cover with plastic wrap; refrigerate until completely chilled, about 1 1/2 hours.
• Divide soup among six bowls. Swirl about 2 tablespoons buttermilk into each bowl, and serve immediately.

HONEYDEW BLUEBERRY SOUP

Steps:

• Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold.
• To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.

BLUEBERRY SOUP

Steps:

• Blend all ingredients in a food processor except blueberries.
• Fold in blueberries.
• Serve chilled.

BLUEBERRY SYRUP

Steps:

• Combine berries, sugar and lemon juice in a saucepan and bring to a simmer. Mash some of the berries with a fork to release juices. Serve warm.

SWEET BLUEBERRY SOUP WITH YOGURT

Steps:

• Combine the blueberries, water, sugar, and cinnamon in a medium saucepan and turn the heat to medium. Cook, stirring occasionally, until the blueberries fall apart, 10 to 15 minutes.
• Cool the mixture a little, then puree in a blender, taking care not to burn yourself (or tarnish things with the blueberry juice, which will stain). Taste and add more sugar or cinnamon if necessary. Chill, then stir in yogurt or sour cream. Serve cold, garnished with more yogurt or sour cream.

BLUEBERRY SOUP

Steps:

• Put everything except the lemon juice and the half-and-half in a small saucepan. Heat, and when it comes to a boil remove from the heat and purée in a food processor or a blender. Add lemon juice to taste, and chill. Just before you're ready to eat, stir in the half-and-half, and then pour into a chilled bowl.

BLUEBERRY SOUP

Steps:

• Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.)
• Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.