Blueberry Soup

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Blueberry Soup

Blueberry Soup
Servings 3


  • 1 1/2 c fresh blueberries or frozen blueberries thawed with juice
  • 1/2 c water
  • 1/4 c sugar
  • 1 T lemon juice
  • 1/4 t ground coriander
  • dash ground cinnamon
  • dash ground cloves
  • 1 T dry red wine
  • 1/3 c plain yogurt
  • 1/3 c sour cream
  • mint sprigs for garnish


  • In blender, puree berries and water. Pour into small saucepan. Stir in sugar, lemon juice, coriander, cinnamon, and cloves. Bring to boiling, stirring to dissolve sugar. Reduce heat. Cover and simmer for 5 minutes. Pour into medium bowl. Refrigerate until cool. Stir in wine,then yogurt, and sour cream until blended. Cover and refrigerate until well-chilled.

    To serve: ladle soup into serving bowls. Whisk sour cream until smooth. Using a pastry tube, pipe sour cream in a spiral pattern atop each bowl of soup. Using a wooden toothpick, gently swirl sour cream into lacy designs. Garnish with mint sprigs.

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