My husband is kind of obsessed with cold dessert soups. It is really ironic because most are made with dairy, and he is allergic to dairy. Recently, he insisted on adapting the Strawberry Soup recipe and making blueberry soup for the community free lunch soup at our church. With my daughter as his taste tester, he created a successful soup.
Several people mentioned that they thought it would make excellent ice cream. We plan to try it so I will have to let you know.
Blueberry Soup
Ingredients
- 2 c. frozen or fresh blueberries
- 3 Tbsp. +/- sugar, (extra fine works best)
- 1/3 c. sour cream
- 2 c. heavy or light whipping cream
- pinch of salt
- 1 Tbsp. +/- fresh mint, finely chopped (optional)
Instructions
- In a blender or a pot, place all of the ingredients.
- Blend using the blender or a hand blender until blueberries have been mostly or completely pulverized and everything is well incorporated.
- Taste and adjust as needed.
- Chill at least 1 hour prior to serving. (The mixture will become thinner as it sets).
- Serve cold.
- Garnish with mint, if desired.
Notes
Honey can be substituted for the sugar.
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