Blueberry Soup
POSTED: 11:50 am PDT June 26,
2004
UPDATED: 10:53 am PDT October 1,
2008
Makes 4 servings
2 cups plain yogurt
2 cups fresh orange juice
1 tablespoon honey
½ teaspoon ground cinnamon (see Tip)
1 cup frozen unsweetened blueberries, thawed
Sprigs of fresh mint for garnish
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
I nearly always prefer using fresh fruit, but this soup is actually best when made with frozen blueberries. Keep some on hand so you can surprise your family with this special treat.
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2 cups plain yogurt
2 cups fresh orange juice
1 tablespoon honey
½ teaspoon ground cinnamon (see Tip)
1 cup frozen unsweetened blueberries, thawed
Sprigs of fresh mint for garnish
Combine all of the ingredients, except the blueberries and garnish, in a blender; process until smooth and creamy. Stir in the blueberries. Garnish servings with the mint sprigs.
Advance preparation
This soup will keep for up to 2 days in a covered container in the refrigerator.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
