Berry Manor Inn Blueberry Soup

From Yankee Magazine — January 2010

Soups, Stews, Chowders Recipes | Fruit Recipes

Preparation Time: 15 minutes

Start to Finish Time: 30 minutes

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.

• 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

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.

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