Blueberries for Soup
Monday, September 1, 2008
Blueberry soup is marvelous, easy to make, and incredibly in-season right now in the Northeast. :)
Blueberry Soup
1 quart blueberries from your farmers’ market, divided
water
a cinnamon stick
a smallish seedless citrus fruit of choice (currently, a lemon)
yogurt or creme fraiche for topping (I prefer Greek yogurt)
Instructions
Set half the blueberries aside. Pop the rest into a pot, cover with water, toss in a cinnamon stick, and bring to a boil. While the water is boiling, slice up your fruit crosswise, rind and all, and put the slices in your soup. Once the water’s come to a boil, turn down the heat so the soup is just simmering, and let it cook for 20-30 minutes. Strain out the solids, add the remainder of the uncooked berries, divide into bowls, plop a scoop of Greek yogurt on top, and devour.