Cold Blueberry Soup Recipes

CHILLED BLUEBERRY SOUP

Steps:

• 1. In a large 3-quart size saucepan, combine the sugar and cornstarch. Gradually stir in the water until smooth. Bring mixture to a boil over medium heat; cook and stir the mixture for 2-3 minutes, or until slightly thickened.
• 2. Add the blueberries and cinnamon stick, return to a boil. After mixture comes to a boil, remove pan from the heat, and stir in 3 tablespoons of the frozen orange juice concentrate; stir until the juice had melted completely.
• 3. Place pan back on the stove, cook mixture over low heat for 10-12 minutes; stirring continulously until mixture has thickened up a bit more.
• 4. Remove pan from heat, discard the cinnamon stick, cover the pan, and set the pan aside for 30 minutes, so the mixture has time to cool down.
• 5. Strain the blueberry mixture through a fine wire mesh strainer, into a heat proof glass bowl, and using the back of a spoon to press out the berry mixture. Be sure to scrape the berry mixture off the back side of the mesh strainer as you go along, and adding it to the bowl. After straining the berry mixture into the bowl, I then covered the bowl with plastic wrap, and placed the bowl in the refrigerator.
• 6. Be sure to thoroughly chill the soup (covered) in the refrigerator before serving it. (I refrigerated the soup overnight, and served it the next day.)
• 7. Garnish soup with a dollop of Cool Whip (or with Reddi Wip) and fresh mint leaves.
• 8. Yields: 3 cups, or 3 servings (1-cup each per serving)

CHILLED BLUEBERRY SOUP

Steps:

• 1. In a deep saucepan, bring the sugar, orange juice, wine or grape juice, and 1 cup water to a boil. Boil for 1 minute, stirring.
• 2. Add the berries and cook 1 minute more.
• 3. Remove from heat and let cool completely.
• 4. Purée the mixture, strain it through a fine sieve, and chill. Pour it into bowls and swirl in the yogurt just before serving.

COLD BLUEBERRY SOUP

Steps:

• 1. bring 3 cups water to a boil in a large pan. Add blueberries, sugar and cinnamon to taste and cook, stirring frequently, over medium low heat until blueberries have soften, about 15 minutes.
• 2. In a small bowl, mix cornstarch with 1/4 cup water and mix until a thick paste forms. Gradually add to the pan, stirring constantly. Bring the soup to a boil over high heat and cook for 3 to 4 minutes, stirring constantly. Remove the pan from the heat and let cool to room temperature.
• 3. Pour soup into a blender or food processor and purée. Refrigerate soup, covered, for several hours or overnight before serving. To serve, ladle soup into chilled bowls. Add 2 tablespoons yogurt or sour cream on top or swirl lightly into the soup. Sprinkle with additional cinnamon, if desired. Makes four servings.

COLD BLUEBERRY "SOUP"

Steps:

• Cut honeydew into small chunks that your blender or food processor can handle.
• Place all ingredients in a blender or food processor (or use an immersion blender) and puree until the only solids that remain are blueberry skins.
• Strain mixture using a mesh strainer or similar device. I generally strain the entire batch twice to get rid of the majority of the blueberry skin pieces.
• Refrigerate for at least one hour before serving; I like to chill it overnight.
• Serve "plain" as is, with a dollop of yogurt or sour cream, and/or garnish with a few whole blueberries.
• Enjoy!