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Blueberry Soup

Blueberry Soup
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Yield: Serves 6

Try wild blueberries, or if cultivated berries are your only choice, use fruit juice instead of water for additional flavor.


  • 2 cups blueberries, fresh or dry-frozen
  • 3 cups water, grape juice, or cranberry juice
  • 1/4 to 1/2 cup sugar
  • 1/2 lemon, sliced
  • 2-inch to 4-inch stick cinnamon
  • 1/2 cup dry white wine (optional)
  • 1 cup cream or sour cream
  • Sour cream or whipped cream


Combine berries, water or juice, sugar, lemon, cinnamon, and wine in saucepan. Bring just to a boil, reduce heat and simmer 25 minutes, partially covered. Remove lemon slices and cinnamon stick and press mixture through food mill. Cool and chill. Add cream and stir until smooth. Garnish with additional sour cream or whipped cream.
Updated Friday, September 7th, 2007

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