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Berry Manor Inn Blueberry Soup

by in Jan 2010

Total Time: 15

Yield: 10 to 12 servings

Cheryl Michaelsen makes sure to freeze "bags and bags and bags" of fresh Maine blueberries every summer so that folks can enjoy this special soup year-round.
Berry Manor Inn Blueberry Soup

Ingredients:

  • 1-1/2 cups Maine blueberries (fresh or frozen)
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/4 cup lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon coriander
  • 1/2 cup unsweetened apple juice
  • 2/3 cup low-fat vanilla yogurt
  • 2/3 cup sour cream
  • Garnishes: mint sprigs plus blueberries or raspberries

Instructions:

In a blender, combine blueberries and water; purée until smooth. Chill overnight. The next day, cook over low heat, stirring often, about 15 minutes. In a heavy medium-size saucepan, combine blueberry puree with sugar, lemon juice, cinnamon, and coriander. Add apple juice and stir well. Remove from heat. Add yogurt and sour cream; whisk until smooth. Whisk again before serving, and spoon into small bowls. Garnish with mint and berries.
Updated Tuesday, December 22nd, 2009
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2 Responses to Berry Manor Inn Blueberry Soup

  1. Bev August 10, 2014 at 8:23 pm #

    I saw this recipe in your Jan/Feb issue of Yankee Magazine and thought I’d try it. The directions seemed a little confusing so I came to the website to see if the directions were the same or if the magazine had been error.

    However, there appears to be no directions on the website! In the magazine article the directions said to chill the puree of blueberries and water overnight. Not sure why this is as I used frozen blueberries and the mixture certainly was cold enough. It then said to cook the puree and then add to the sugar, lemon juice, apple juice and spices. But didn’t say if you then had to cook this new mixture. And lastly, do you serve this soup hot or cold?

    This is what I did. I blended the blueberries and water, then heated them on low for 15 minutes. I then added the sugar, lemon juice, apple juice and the spices and cooked over medium heat, stirring occasionally, until it came to a gentle boil. I then whisked in the sour cream and yogurt. I tried it both hot and cold and liked it cold just a little better than warm. Either way would be fine. I did think that it was just a little too sweet, so next time, I will cut the amount of sugar in half. This would probably depend on the blueberries themselves, but since I had recently purchased mine from a local farmer’s market and frozen them, they were already very sweet.

    • Aimee Seavey August 11, 2014 at 10:02 am #

      Hi Bev! Thanks for calling this to our attention. There was a glitch in how the recipe for blueberry soup (from Jan/Feb 2010) was displaying because of the accent mark in the work “purée,” but we’ve corrected the error. You may serve the soup warm or chilled, but we think it’s especially nice when served chilled on a hot summer day!

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