Chilled Blueberry Soup

Chilled Blueberry Soup
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chilled blueberry soup
Cool as a blueberry?!

This seemed to be such an interesting soup that we couldn’t pass it by when we first saw it in Fire and Ice: Classic Nordic Cooking, by Darra Goldstein. After all, blueberries turned into soup! And cold soup, at that! We’ve made a number of great savory blueberry dishes before (our Blueberry Mac and Cheese comes to mind), but nothing like a chilled soup. And, on top of it all, it seemed really simple. So simple that we had to try it.

Fortunately for us, we had frozen a couple of pints of blueberries when they hit the stores at ridiculously low prices. (If you want to know how, simply wash the berries, turn them out onto a clean dish towel and roll around to dry, then back into the container and into a freezer bag, and your blueberries are ready for the freezer). Between that, having bought lemons, and having some cinnamon stick on hand, we were set to try Chilled Blueberry Soup. Since we had no idea what this would be like, we only made half the amount in the original recipe, and we changed the sugar to honey, thinking it would be a better pairing than plain granulated. Feel free to change it back when you scratch up a batch.

Chilled Blueberry Soup

Yield: 2 servings

Chilled Blueberry Soup


  • 2 cups water
  • 2 cup (1 pint) blueberries, fresh or frozen
  • 1/2 small cinnamon stick
  • 1/4 small, lemon, sliced
  • 2 Tbs honey, more or less, to taste

Abbreviated Instructions

Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer 7 minutes.

Remove cinnamon and lemon.

Strain through a fine mesh strainer, pressing on the berries to squeeze out juice.

Chill overnight and serve in chilled bowls.

Ingredient discussion:

Procedure in detail:

making blueberry soup
Only a few ingredients and a few steps means anyone can try this soup.

Combine. As we said above, this is as easy as it gets. Simply combine the ingredients in a medium saucepan over medium-high heat. Bring to a boil.

boiling blueberry soup
Once boiling, reduce the heat and simmer for 5 to 7 minutes.
removing lemon and cinnamon stick
Pick out the larger pieces of cinnamon stick and lemon to make it easier to strain.

Simmer. Once boiling, reduce heat, and simmer for 5 to 7 minutes. Remove from heat, and remove and discard the cinnamon stick and lemon.

straining blueberry soup
Press the blueberries to release all their juices.

Strain. Pour the soup through a fine mesh strainer, pressing down the berries as you go to extract as much juice and flavor as possible. We’ll note that you should take care not to let the liquid splash onto anything, as it will stain. Also, we strained our soup three times, just to make sure there weren’t any small blueberry seeds remaining, which might give the soup a gritty mouthfeel.

chilling blueberry soup
Cover and chill until completely cold, preferably overnight.

Chill. Cover with plastic and chill the soup overnight. At the same time, place a couple of bowls in either the freezer or refrigerator to chill. We chose the latter.

Serve. Pour the soup into the chilled bowls and serve cold.

We were underwhelmed. The soup had a good cinnamon flavor, but lacked blueberry flavor; maybe using less water would help. It wasn’t bad, it just wasn’t, well, anything, really. It tasted bland, as though it were lacking something, and it was watery. We doubt that we’ll make this soup again, but we are glad we’d tried it, to satisfy our curiosity. Since it’s so easy, but rather bland, we’ll say three stars.

Worth the trouble?

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