Berry Manor Inn Blueberry Soup

I saw this recipe in your Jan/Feb issue of Yankee Magazine and thought I’d try it. The directions seemed a little confusing so I came to the website to see if the directions were the same or if the magazine had been error.

However, there appears to be no directions on the website! In the magazine article the directions said to chill the puree of blueberries and water overnight. Not sure why this is as I used frozen blueberries and the mixture certainly was cold enough. It then said to cook the puree and then add to the sugar, lemon juice, apple juice and spices. But didn’t say if you then had to cook this new mixture. And lastly, do you serve this soup hot or cold?

This is what I did. I blended the blueberries and water, then heated them on low for 15 minutes. I then added the sugar, lemon juice, apple juice and the spices and cooked over medium heat, stirring occasionally, until it came to a gentle boil. I then whisked in the sour cream and yogurt. I tried it both hot and cold and liked it cold just a little better than warm. Either way would be fine. I did think that it was just a little too sweet, so next time, I will cut the amount of sugar in half. This would probably depend on the blueberries themselves, but since I had recently purchased mine from a local farmer’s market and frozen them, they were already very sweet.