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
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.
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)
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.
More recipes in The Perfect Pantry:
Raspberry, lime and mint smoothie
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
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