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Spiced Blueberry Soup

  • 20 m
  • 5 h 20 m
Carolyn Malcoun
“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.”

Ingredients

    • 4 cups fresh or frozen (not thawed) blueberries, plus more for garnish
    • 2 cups water
    • 1 whole cinnamon stick
    • 2 tablespoons honey, or more to taste
    • 1 tablespoon chopped fresh ginger
    • 2 cardamom pods, (optional)
    • 2 tablespoons cornstarch
    • ⅓ cup low-fat milk
    • 1 cup 4 teaspoons reduced-fat sour cream, divided

Directions

  • 1 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.)
  • 2 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.
  • 3 Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with ½ teaspoon sour cream and swirl decoratively into the soup. Garnish with additional blueberries, if desired.
  • 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.
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