Chilled Blueberry Soup
makes 3 cups
Add 1 or 2 teaspoons of this to a glass of Champagne or Prosecco for a sweet summer sparkler. You could also use it to top crêpes, pancakes, or ice cream. Serve for dessert in chilled espresso cups.Read more about this recipe in Kim Sunée's Trail of Crumbs.
6 cups fresh blueberries, divided, or 2 (12-ounce) bags frozen blueberries
4 cloves
1/2 cup liquid honey
1 vanilla bean, scraped, or 1 cinnamon stick
1 cup water
1 tablespoon fresh lemon juice
3 tablespoons crème de cassis
1 tablespoon balsamic vinegar
Garnish: lemon or orange zest, crème fraîche
prep: 10 minutes
total: 35 minutes, plus 4 hours refrigeration
large pot
fine sieve
zester or grater
1. Rinse blueberries and place all but 1 cup in a large pot. Add cloves and stir in honey. Split vanilla bean lengthwise, scrape seeds into pot using tip of knife, and add scraped bean halves (or scrape cinnamon into pot and add stick). Add 1 cup water and stir.
2. Bring to a boil, reduce heat, and let simmer about 10 minutes.
3. Strain, using back of spoon to crush berries, through a fine sieve, into a bowl. Discard solids. Let soup cool. Stir in lemon juice, crème de cassis, and vinegar. Add more honey, as needed.
4. Chill in refrigerator 4 hours and up to 2 days. Serve in chilled bowls with reserved 1 cup of fresh blueberries.
2. Bring to a boil, reduce heat, and let simmer about 10 minutes.
3. Strain, using back of spoon to crush berries, through a fine sieve, into a bowl. Discard solids. Let soup cool. Stir in lemon juice, crème de cassis, and vinegar. Add more honey, as needed.
4. Chill in refrigerator 4 hours and up to 2 days. Serve in chilled bowls with reserved 1 cup of fresh blueberries.
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