Luscious Cold Blueberry Soup Recipes

HEALTHIER SWEDISH BLUEBERRY SOUP (NATURALLY VEGAN, GLUTEN-FREE AND DAIRY-FREE)

Steps:

• In a large, deep, non-reactive saucepan, bring the blueberries, 3 tablespoons maple syrup, cardamom, cinnamon, lemon juice and water to a boil over medium heat.
• Let boil for 5 minutes. Remove from the heat.
• If you'd like the mixture to be thicker, mix together the cornstarch with 1 tablespoon cold water and stir into the soup.
• Return the pan to the heat, bring to a boil, and then remove from the heat.
• Let cool for 15-20 minutes before serving. Add the last tablespoon (or more) of maple syrup, if desired. Can also be served chilled. Goes well with a little Greek yogurt mixed in.
• Refrigerate any leftovers for up to 3 days.

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.

LUSCIOUS COLD BLUEBERRY SOUP

Steps:

• In a sauce pan combine the water,blueberries,honey,nutmeg,cinnamon,and ginger.
• On high heat bring to a boil. Reduce to simmer,and cook and stir until the berries burst open. This should take about 5 minutes.
• Pour hot mixture in to a blender or food processor. Puree until it is smooth. Pour back in to the pan through a sieve catching any skin left from blueberries. Throw the sediment away.
• whisk the corn starch and skim milk together and add to pan with blueberry soup. Cook on medium until it thickens. Cool for a bit. Pour in to a bowl and refrigerate for 2-3 hours until cold.
• Get the soup from the refrigerator.Put soup in bowls and top with sour cream,or Yogurt. Swirl sour cream ,or Yogurt in to soup and serve. Makes 4 servings

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.

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.

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.