Chilly Blueberry Soup

Chilly Blueberry Soup

Welcome to the Blueberry overload! The blueberry overload is of course in preparation for The 22nd Annual Chincoteague Blueberry Festival which occurs a scant 9 days from today. Held at the beautiful Chincoteague Center at 6155 Community Drive from 9Am to 4:30PM on July 24th, 25th, and 26th, 2009. For more information, please visit http://www.ChincoteagueBlueberryFestival.com.


The following recipe is delicious in taste and prefect for those hot, humid summer evenings. The Chilly Blueberry Soup is a wonderfully fresh dish that works well in between barbecue meat courses. Also, the fact that the antioxidants are kept at their health promoting best in this dish makes it all the more attractive.

Chilly Blueberry Soup



Makes three servings.
1-1/2 cups fresh or frozen blueberries, thawed with juice
1/2 cup water
1/4 cup sugar
1 Tbsp lemon juice
1/4 tsp ground coriander
Dash ground cinnamon
Dash ground cloves
1 Tbsp dry red wine
1/3 cup plain yogurt
1/3 cup sour cream
Mint sprigs and additional sour cream for garnish
Puree the blueberries and water in a blender and pour into a small saucepan. Add the lemon juice, sugar, and spices; and while stirring, heat to a boil. Reduce the heat, covering and simmering for five minutes. Remove the mixture from the heat; pour it into a medium bowl, and refrigerate it until cool. Add the wine and stir; repeat with yogurt and sour cream. Cover and chill thoroughly before serving; after ladling into serving bowls garnish each with a dollop of sour cream and sprigs of fresh spearmint.