Cold Spiced Blueberry Soup and Sauce

makes about 6 servings

  • 4 cups fresh or frozen (not thawed) blueberries, plus more for garnish
  • 3 cups water or apple juice
  • Juice of one lemon and one orange
  • Cinnamon and nutmeg to taste
  • 3 tablespoons honey/sugar, or more to taste
  • 1 tablespoon finely grated fresh ginger
  • 2 tablespoons cornstarch diluted in enough water
  • 1/3 cup Half and Half (milk, cream, yogurt or sour cream may be substituted - vegans try using coconut milk!)
  • Yogurt or sour cream for garnish (optional)

1. Combine blueberries, water (or apple juice), cinnamon and nutmeg, honey and/or 2. sugar and ginger in a pot. Bring to a boil, stirring occasionally. Reduce heat and bring to a simmer while stirring.
3. Whisk in cornstarch mixture, lemon and orange juice if using, and half and half or other.
4. Bring to a boil, stirring constantly, until the soup thickens slightly, about 1 minute. 5. Remove from the heat and let cool for about 10 minutes. Chill until cold, several hours or up to 2 days.
6. Top each serving with 1 Tbs. yogurt or sour cream and swirl decoratively into the soup. Garnish with additional blueberries, if desired.


May be used as a sauce for vanilla ice cream or blueberry pudding.

Copyleft (2010) The Budget Gourmet

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