Best Cold Blueberry Soup With Orange Herb Sorbet Recipes

COLD BLUEBERRY SOUP WITH ORANGE-HERB SORBET

Steps:

• To make the sorbet, combine 1/2 cup of the orange juice and the honey in a small saucepan and heat just to dissolve the honey. Stir into the remaining orange juice along with the remaining ingredients. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
• Meanwhile, to make the soup, combine the sugar and water in a small saucepan and bring to a boil. Simmer for 2 minutes and let cool. Set aside 1 1/2 cups of the blueberries. Place the remaining blueberries in a blender and puree until smooth. Strain through a fine-mesh sieve. Stir in the sugar syrup and the lemon juice. Refrigerate until cold.
• To serve, combine the blueberry puree and the seltzer and divide among 4 bowls. Place a scoop of the sorbet in the center of each bowl and surround with the orange sections and reserved blueberries. Garnish with mint and serve immediately.

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.

COLD BLUEBERRY "SOUP"

Steps:

• Cut honeydew into small chunks that your blender or food processor can handle.
• Place all ingredients in a blender or food processor (or use an immersion blender) and puree until the only solids that remain are blueberry skins.
• Strain mixture using a mesh strainer or similar device. I generally strain the entire batch twice to get rid of the majority of the blueberry skin pieces.
• Refrigerate for at least one hour before serving; I like to chill it overnight.
• Serve "plain" as is, with a dollop of yogurt or sour cream, and/or garnish with a few whole blueberries.
• Enjoy!

CHILLED BLUEBERRY SOUP

Steps:

• 1. In a deep saucepan, bring the sugar, orange juice, wine or grape juice, and 1 cup water to a boil. Boil for 1 minute, stirring.
• 2. Add the berries and cook 1 minute more.
• 3. Remove from heat and let cool completely.
• 4. Purée the mixture, strain it through a fine sieve, and chill. Pour it into bowls and swirl in the yogurt just before serving.

COLD BLUEBERRY SOUP

Steps:

• 1. bring 3 cups water to a boil in a large pan. Add blueberries, sugar and cinnamon to taste and cook, stirring frequently, over medium low heat until blueberries have soften, about 15 minutes.
• 2. In a small bowl, mix cornstarch with 1/4 cup water and mix until a thick paste forms. Gradually add to the pan, stirring constantly. Bring the soup to a boil over high heat and cook for 3 to 4 minutes, stirring constantly. Remove the pan from the heat and let cool to room temperature.
• 3. Pour soup into a blender or food processor and purée. Refrigerate soup, covered, for several hours or overnight before serving. To serve, ladle soup into chilled bowls. Add 2 tablespoons yogurt or sour cream on top or swirl lightly into the soup. Sprinkle with additional cinnamon, if desired. Makes four servings.