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Blueberry Soup

4.2

(15)

A simple version of a Scandinavian fruit soup. This can also be served as a sauce over ice cream, frozen yogurt or pudding.

Recipe information

  • Yield

    2 GENEROUS Servings

Ingredients

1 1-pound bag frozen unsweetened blueberries
1 cup water
5 tablespoons sugar
2 1/4-inch-thick lemon slices
1 cinnamon stick
Pinch of salt
1/2 teaspoon vanilla extract
Lemon wedges
Low-fat vanilla yogurt or frozen vanilla yogurt

Preparation

  1. Step 1

    Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.)

    Step 2

    Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.

Nutrition Per Serving

Per serving; calories
240; fat
1 g; sodium
69 g; cholesterol
0 mg
#### Nutritional analysis provided by Bon Appétit
TagsCold SoupSoupSoup/StewSauceFruit DessertDessertScandinavianEuropeanBlueberryBerryFruitLemonCitrusCinnamonHerbs & SpicesGluten FreeNut FreeMake AheadEasy5 Ingredients or FewerSimmerBlenderFood ProcessorSummerBon Appétit
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