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July 24, 2012

Recipe for no-cook blueberry apple soup {vegetarian}

No-cook blueberry apple soup, from The Perfect Pantry

One day a few weeks ago, I returned home to find a folded piece of paper stuck inside my screen door. It took but a moment to figure out who had left it, as Debbie and I were talking earlier about a blueberry soup recipe she wanted me to try. The recipe, from Yankee magazine, came with notes suggesting some changes, and when Bob handed me a couple of cups of gorgeous blueberries from his garden, I knew the time had come. I went far afield of the original version in creating this no-cook blueberry apple soup, substituting a small amount of agave nectar for the sugar, and eliminating the sour cream, but I kept the cinnamon-coriander spice combination because it warms up the tart blueberries. If you prefer an absolutely seedless soup, pass the mixture through a food mill. A scoop of lime sherbet would send this straight to dessert heaven.

No-cook blueberry apple soup

No-cook blueberry apple soup

From the pantry, you'll need: lime, cinnamon, coriander, agave nectar, Greek yogurt, kosher salt.

Adapted from a recipe for Berry Manor Inn Blueberry Soup, from the January/February 2010 issue of Yankee magazine. Serves 4 as an appetizer or dessert.

Ingredients

2 cups fresh blueberries
Juice of 1-1/2 limes
1/2 tsp cinnamon
1 tsp coriander
2 tsp agave nectar
1/4 cup frozen unsweetened apple juice concentrate
1/4 cup nonfat plain Greek yogurt
Pinch of kosher salt
Mint leaves, for garnish (optional)

Directions

In the work bowl of a food processor fitted with a metal blade, purée the blueberries with the lime juice. Pour the mixture through a strainer, pressing gently with a wooden spoon, to extract the pureé without most of the seeds. Wipe the food processor bowl with a paper towel, and return the purée to the processor.

Add the cinammon, coriander, agave, frozen apple juice concentrate and yogurt, and process until smooth. Stir in a pinch of kosher salt.

Chill the soup for at least 1 hour before serving, or store in a container with a tight-fitting lid for up to 2 days. Garnish individual portions with fresh mint leaves.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Raspberry, lime and mint smoothie
Apple-blueberry chutney
Cinnamon-apple coffee cake with streusel topping
Grilled fruit with cardamom yogurt
Arugula, berries and goat cheese salad with poppy seed dressing

Other recipes that use these pantry ingredients:
Mango blueberry Greek frozen yogurt, from Andrea Meyers
Low-sugar double blueberry yogurt parfait, from Kalyn's Kitchen
Yogurt mixed berry pie, from Cooking On the Side
Greek yogurt blueberry pancakes, from Home with Mandy
Paletas/yogurt ice pops with blueberry puree, from The Urban Baker

Comments

1. I want this.

2. I want this badly.

3. On my way!

Jennifer, come on over! Who could resist the color of this soup? And the flavor is divine, not too sweet.

I think this sounds so delicious. What a fun first course for a nice summer dinner for guests!

Wow a fruit soup? who would have thought... looks delicious

Kalyn, what a great way to kick off an elegant dinner party, and so unexpected.

Marc, yes, fruit soup! And it would be a delightful dessert or appetizer. Or breakfast, maybe?

or with vodka? just sayin...

I would really have liked this yesterday. I would like it today. It seems like the perfect thing for a hot, muggy night.

Wow, this is so gorgeous. I am in love with the color.

Carol, well, why not?

Mimi, the lime in this makes this soup so refreshing, perfect for a hot summer night.

Kim Bee, same here. I'm a fool for purple food.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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