Blueberry Soup

This recipe comes from the Epicurious website. It was originally published in the February 1995 issue of Bon Appétit magazine.  The article says that the recipe is a simple version of a Scandinavian fruit soup.  It can also be served as a sauce over ice cream, frozen yogurt or pudding.  I have been wanting to try a cold fruit soup.  It sounds perfect for a summer dinner.  

Blueberry Soup

Bon Appétit February 1995

Yield:  2 Generous Servings

Ingredients:

1 1-pound bag frozen unsweetened blueberries

1 cup water

5 tablespoons sugar

2-1/4 inch thick lemon slices

1 cinnamon stick

Pinch of Salt

½ teaspoon vanilla extract

Lemon Wedges

Low-fat vanilla yogurt or frozen vanilla yogurt

Preparation:

Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves.  Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes.  Discard lemon slices and cinnamon stick.  Puree half of soup in blender or food processor.  Transfer all of soup to medium bowl and refrigerate until very cold.  (Can be prepared 2 days ahead.)

Divide soup between 2 bowls or large goblets.  Serve with lemon wedges and dollop of vanilla yogurt.

 Enjoy!