Delightful and refreshing, this chilled soup works as an appetizer, dessert or snack. If using frozen blueberries, cover the pan in Step 1 to bring the cold blueberry mixture to a boil more quickly.

Carolyn Malcoun
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. Remove the cardamom pods and cinnamon stick. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids). Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.)

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  • Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.

  • Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with 1/2 teaspoon sour cream and swirl decoratively into the soup. Garnish with additional blueberries, if desired.

Tips

Make Ahead Tip: Prepare through Step 2 and chill for up to 1 day. The finished soup will keep in the refrigerator for up to 5 days.

Nutrition Facts

115.7 calories; protein 1.9g 4% DV; carbohydrates 18.9g 6% DV; exchange other carbs 1.5; dietary fiber 1.8g 7% DV; sugars 12.3g; fat 4.4g 7% DV; saturated fat 2.6g 13% DV; cholesterol 13.5mg 5% DV; vitamin a iu 181.7IU 4% DV; vitamin c 7.6mg 13% DV; folate 8.2mcg 2% DV; calcium 50.9mg 5% DV; iron 0.3mg 2% DV; magnesium 8.8mg 3% DV; potassium 105.4mg 3% DV; sodium 37.1mg 2% DV; thiaminmg 4% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
06/10/2014
I love it! I have made this recipe twice and it is delicious. It's a perfect summer soup. I usually pair it with a panini with some fruit in it it as well. I also tried topping the soup with toasted nuts this time and it was a great addition. Read More
Rating: 1 stars
10/29/2011
Horrible My husband took on e bite of this and was disguested. Gave some to my 18 month old and he did the same thing. I had to get of the whole thing. I'm not going to make this one again. What a waste of 4 cups of blueberries. Read More