Food > Recipe Directory > Courses/Meal Type > Soup > Cold Blueberry Soup
Cold Blueberry Soup Recipe
Cold Blueberry Soup
Blueberries are full of the antioxidants that many of our diets lack. This easy, healthy soup makes a refreshing finish to any summer meal.
Ingredients
- 1 lemon
- 1 cup (250 mL) dry white wine
- 1/2 cup (125 mL) liquid honey
- 6 cracked peppercorns
- 2 sprigs fresh mint
- 3 cups (750 mL) fresh or frozen blueberry
- 1/4 cup (60 mL) plain yogurt
Preparation
Grate rind from lemon; cut lemon in half and squeeze out juice.
In saucepan, bring wine, lemon rind and juice, honey, peppercorns and mint to boil. Reduce heat and simmer until slightly reduced, about 5 minutes. Strain through fine sieve into clean saucepan. Add blueberries; cook for 5 minutes. Refrigerate until cold. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Transfer half of the soup to serving bowl; set aside. Using hand blender, purée remaining soup until smooth; stir into reserved soup. Ladle into bowls. Spoon in yogurt; swirl in using knife tip.
In saucepan, bring wine, lemon rind and juice, honey, peppercorns and mint to boil. Reduce heat and simmer until slightly reduced, about 5 minutes. Strain through fine sieve into clean saucepan. Add blueberries; cook for 5 minutes. Refrigerate until cold. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Transfer half of the soup to serving bowl; set aside. Using hand blender, purée remaining soup until smooth; stir into reserved soup. Ladle into bowls. Spoon in yogurt; swirl in using knife tip.
- Serving(s)
- 4
| Per serving: about | |
|---|---|
| Calories | 223 |
| Protein | 2 g |
| Fat (total) | 1 g |
| Carbohydrate | 52 g |
| Fibre | 3 g |
| Cholesterol | 1 mg |
| Sodium | 20 mg |
| Calcium | 4 % RDI |
| Iron | 4 % RDI |
| Vitamin A | 1 % RDI |
| Vitamin C | 22 % RDI |
| Folate | 3 % RDI |
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Source
Homemakers Magazine: Summer 2004
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