Chilled Blueberry Soup Recipe

Chilled Blueberry Soup Recipe
Chilled Blueberry Soup Recipe photo by Taste of Home
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Chilled Blueberry Soup Recipe

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With 100 blueberry bushes in my garden, I'm always looking for recipes calling for this sweet-tart fruit. So I was delighted when my granddaughter shared this one with me. —Edith Richardson, Jasper, Alabama
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Cook: 10 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Cook: 10 min. + chilling

Ingredients

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2-3/4 cups water
  • 2 cups fresh or frozen blueberries
  • 1 cinnamon stick (3 inches)
  • 1 can (6 ounces) frozen orange juice concentrate
  • Sour cream, optional

Directions

In a large saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Add blueberries and cinnamon stick; return to a boil. Remove from the heat. Stir in orange juice concentrate until thawed. Cover and refrigerate for at least 1 hour. Discard cinnamon stick. Garnish with sour cream if desired. Yield: 4 servings.
Originally published as Chilled Blueberry Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p210

Nutritional Facts

1 cup: 221 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 55g carbohydrate (47g sugars, 2g fiber), 2g protein.

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2-3/4 cups water
  • 2 cups fresh or frozen blueberries
  • 1 cinnamon stick (3 inches)
  • 1 can (6 ounces) frozen orange juice concentrate
  • Sour cream, optional
  1. In a large saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  2. Add blueberries and cinnamon stick; return to a boil. Remove from the heat. Stir in orange juice concentrate until thawed. Cover and refrigerate for at least 1 hour. Discard cinnamon stick. Garnish with sour cream if desired. Yield: 4 servings.
Originally published as Chilled Blueberry Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p210

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