Best Chilled Blueberry And Strawberry Soup Recipes

CHILLED MIXED BERRY SOUP

Steps:

• In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Strain, reserving juice. Press berry mixture through a fine meshed sieve; discard seeds. Add pulp to reserved juice; cover and refrigerate until chilled. , Place berry mixture in a food processor or blender; add yogurt. Cover and process until smooth. Pour into bowls.

QUICK CHILLED BLUEBERRY SOUP

Steps:

• In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat. , In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.

CHILLED BLUEBERRY SOUP

Steps:

• 1. In a large 3-quart size saucepan, combine the sugar and cornstarch. Gradually stir in the water until smooth. Bring mixture to a boil over medium heat; cook and stir the mixture for 2-3 minutes, or until slightly thickened.
• 2. Add the blueberries and cinnamon stick, return to a boil. After mixture comes to a boil, remove pan from the heat, and stir in 3 tablespoons of the frozen orange juice concentrate; stir until the juice had melted completely.
• 3. Place pan back on the stove, cook mixture over low heat for 10-12 minutes; stirring continulously until mixture has thickened up a bit more.
• 4. Remove pan from heat, discard the cinnamon stick, cover the pan, and set the pan aside for 30 minutes, so the mixture has time to cool down.
• 5. Strain the blueberry mixture through a fine wire mesh strainer, into a heat proof glass bowl, and using the back of a spoon to press out the berry mixture. Be sure to scrape the berry mixture off the back side of the mesh strainer as you go along, and adding it to the bowl. After straining the berry mixture into the bowl, I then covered the bowl with plastic wrap, and placed the bowl in the refrigerator.
• 6. Be sure to thoroughly chill the soup (covered) in the refrigerator before serving it. (I refrigerated the soup overnight, and served it the next day.)
• 7. Garnish soup with a dollop of Cool Whip (or with Reddi Wip) and fresh mint leaves.
• 8. Yields: 3 cups, or 3 servings (1-cup each per serving)

CHILLED STRAWBERRY SOUP

Steps:

• Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.

SUMMER STRAWBERRY SOUP

Steps:

• In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.

CHILLED BLUEBERRY AND STRAWBERRY SOUP

Steps:

• Combine berries, sugar, water, lemon and cinnamon sticks in heavy saucepan and bring to a boil.
• Lower heat and simmer for 15 minutes.
• Transfer to a bowel and chill for 4 hours or overnight.
• Discard lemon and cinnamon sticks.
• Puree remaining ingredients
• Pour in a bowel and wisk in yogurt.
• Chill for several hours to meld flavors.