YIELDS: 4 servings
This soup would work well as a nice summer appetizer or complement to any meal.
- 3 pints of blueberries (preferably fresh but frozen will do).
- 1 or 2 large oranges (for juice and zest)
- 1/2 lemon for juice
- 1 tsp cinnamon
- 1 tsp cardamom
- Hearty Handful of mint (to taste)
- 1/2 cup of half and half (use milk as a healthy alternative or almond milk as a non-dairy alternative)
Squeeze the juice of the oranges to equal 1 cup. Squeeze the juice of the lemon to equal 1/2 cup. Take the zest of the orange peel, roughly a tablespoon. Rinse the two pints of blueberries (roughly 4 cups if frozen) and put into a pot, mix in the fresh orange juice, zest and lemon juice. Add the cardamom and cinnamon to the mix. Let the blueberries simmer (on a low heat – so not to deplete the nutrients of the berries) in the juice and the spices – 5-10 minutes. Transfer the mix to a blender. Add a couple sprigs of mint to the mix (one can always add more or less depending on taste). Add the milk/cream/etc (also can add more to taste – more will make it creamier). Blend the mixture together until smooth. Chill in the fridge for an hour to two. Serve in a wine/champagne glass, cup or bowl – add a few washed whole blueberries to the top as well as a mint leaf for decoration.
Submitted by Doylestown Food Co-op Supporter Layla Broumand Phillips (aka La Soupista), July 2013