Quick Chilled Blueberry Soup Recipe
When I serve this fruit soup on a warm summer evening, my guests are always delighted. Compliments abound for this sweet and creamy meal starter.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 3 cups water
- 1/4 teaspoon ground allspice
- 2/3 cup sugar
- 4 cups fresh or frozen blueberries
- 2 cups (16 ounces) plain yogurt
- sour cream or additional yogurt optional
- Carbohydrate 12.6327616666667 g
- Cholesterol 0 mg
- Fat 0.668212916666667 g
- Fiber 2.80710004957517 g
- Protein 0.43882125 g
- Saturated Fat 0.0567854166666667 g
- Serving Size 1 1 serving (238g)
- Sodium 6207.11430949434 mg
- Sugar 9.82566161709149 g
- Trans Fat 0.226703333333333 g
- Calories 53 calories
Directions In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat. In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired. Yield: 6 servings. Originally published as Chilled Blueberry Soup in Country Extra July 2003, p51
