Spiced Blueberry Soup
From EatingWell: August/September 2006
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.
- 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
- 1/3 cup low-fat milk
- 1 cup 4 teaspoons reduced-fat sour cream, divided
- 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.)
- 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 & Notes
- 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.
Per serving: 115 calories; 4 g fat (3 g sat, 1 g mono); 14 mg cholesterol; 19 g carbohydrates; 2 g protein; 2 g fiber; 21 mg sodium; 104 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 fruit, 1 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- 8 or more
- Ease of Preparation
- Total Time
- More than 1 hour
- August/September 2006