Last week I was in Maine for my sister’s wedding. Unfortunately Maine did not escape the rare 3 digit heat wave that the rest of the east coast experienced. In spite of having no air conditioning in our vacation homes, we did however eat and drink really well. Along with the fried haddock and the lobster rolls, I was introduced to blueberry soup which was so yummy and refreshing.
If you are a foodie, I hope you find this unusual recipe enticing to make – it looks really easy. It is a chilled soup that is delicious and perfect for those hot summer days. Enjoy.
Blueberry Soup
1 1-pound bag frozen unsweetened blueberries
1 cup water
5 tablespoons sugar
2 1/4-inch-thick lemon slices
1 cinnamon stick
Pinch of salt
1/2 teaspoon vanilla extract
Lemon wedges
Low-fat vanilla yogurt or frozen vanilla yogurt
Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.)
Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/221