This Weeks Recipe: Blueberry Soup

Photo from: Over the River and Through the Woods


  • 3 c. fresh blueberries
  • 1 3 c. local frozen blueberries
  • 3 c. water
  • 1/2 c. sugar
  • 2 tbsp. lemon juice
  • 1/4 tsp. nutmeg, ground
  • 1 cinnamon stick, 3 inches long
  • 1/8 tsp. salt
  • 2 c. yogurt, plain or creme fraiche 
  • 4 slices lemon, thinly sliced

In a large saucepan, combine blueberries, water, sugar, lemon juice, nutmeg, cinnamon stick and salt. Cover and simmer for 10 minutes. Discard cinnamon stick and pour mixture into blender or food processor. Process until smooth. Pour into a large bowl, cover, and refrigerate until thoroughly chilled. To serve, stir yogurt or creme fraiche, then stir yogurt into soup. Ladle soup into bowls or serve in a chilled soup tureen. Garnish with lemon slices and fresh sprigs of dill if desired. Serves: 4.