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Chilled Blueberry Soup

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Ingredients
  Fresh blueberries 1 Pound
  Heavy cream 4 Cup (64 tbs), divided
  Raspberry vinegar 1⁄3 Cup (5.33 tbs)
  Honey 1⁄3 Cup (5.33 tbs)
Directions

Rinse and drain blueberries.
Measure 14 ounces to use in soup; reserve other berries for garnish.
Puree 14 ounces blueberries in blender or food processor.
Add 1 cup cream and raspberry vinegar; process to blend.
In a medium saucepan, heat honey and remaining 3 cups cream over medium heat.
Combine honey mixture with blueberry mixture; refrigerate until well chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Blueberry
Interest: 
Gourmet

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4.316665
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3889 Calories from Fat 3135

% Daily Value*

Total Fat 357 g548.8%

Saturated Fat 221.2 g1106.1%

Trans Fat 0 g

Cholesterol 1315.3 mg438.4%

Sodium 375 mg15.6%

Total Carbohydrates 175 g58.3%

Dietary Fiber 11.1 g44.3%

Sugars 128.4 g

Protein 23 g46.7%

Vitamin A 287.1% Vitamin C 83.8%

Calcium 66.2% Iron 11.1%

*Based on a 2000 Calorie diet

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Chilled Blueberry Soup Recipe