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Blueberry Soup

Created by Chuck,


Chilled blueberry soup with a generous dollop of sour cream - just right for a light summer supper. Make it the day before.
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At a glance
Main Ingredient
Cooking Method
1 piece lemon rind, one thin strip
1 stick cinnamon
3 cloves
1 pint fresh blueberry
3 cups water
7 tablespoons sugar
1/2 cup sherry, or port wine
1/4 cup orange juice
1 cup sour cream


Tie lemon peel, cinnamon and cloves in a small piece of cheesecloth. Combine with blueberries, water and sugar in saucepan. Bring to a boil, lower heat, cover. Simmer 10 minutes or until berries begin to burst and turn soft. Remove spice bag. Cool slightly.

Pour soup, part at a time, into blender. Cover. Whirl until smooth. Pour through sieve into large bowl. Stir in orange juice and wine.

Cover, chill several hours or overnight. Pour into serving bowls, with dollops of sour cream on the top and serve.

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