|Cold Blueberry Soup|
It's blueberry time here in South Georgia. I've been stocking up on fresh, organic, local blueberries and the freezer is just about full. There are so many things you can make with blueberries, besides the obvious blueberry muffins, cobbler, pie or jam. How about some refreshing cold blueberry soup?
I looked through my cookbooks and online and found many variations of blueberry soup. I took the basic idea and came up with my own recipe using evaporated skim milk. Evaporated skim gives it body and texture without the fat of regular milk or cream. Of course, feel free to garnish the soup with a little whipped cream, sour cream or yogurt to give it a creamier texture. I created the pretty pattern by swirling some whipped cream (I used a ziploc bag with the corner cut off) and then using a knife to cut in the design.
Cold Blueberry Soup
Yield: 4 large servings or 6 small servings
3 cups fresh blueberries
3/4 cup orange juice
6 Tablespoons sugar (or sugar substitute)
1/4 teaspoon cinnamon
2 Tablespoons fresh lemon juice - divided
12 oz can of evaporated skim milk, chilled
Garnish – whipped cream, sour cream or yogurt and fresh blueberries
- Combine blueberries, orange juice, sugar, cinnamon, salt and 1 Tablespoon of fresh lemon juice in a saucepan.
- Stirring frequently, heat on medium-high heat. Bring to a boil.
- Remove from heat, and let cool for about 10 minutes.
- Add 1 Tablespoon of fresh lemon juice.
- Using an immersion blender (or regular blender or food processor), process blueberry mixture and lemon juice until smooth.
- Cover and chill until ready to serve. (I chilled it overnight)
- Stir in chilled evaporated skim milk just prior to serving.
- Serve in stemmed glasses. Garnish, if desired.
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