🫐 Spiced Chilled Blueberry Soup 🫐
Fresh Blueberries, Toasted Hazelnuts, Kefir, Sour Cream
Sure, we could serve this delightful Spiced Chilled Blueberry Soup without the garnishes but what fun would that be?
While cinnamon, cardamon, ginger, allspice, and vanilla take a simple fruit soup to another level, the garnish gives it the wow-factor. Plump juicy blueberries and chopped toasted hazelnuts are mounded in the center. It turns out that blueberries and hazelnuts have an affinity for one another. And if a few edible flowers and fresh mint are available, why not add those too? Now the soup is ready to serve for a colorful summer luncheon. Bon appétit! 🌷
Spiced Chilled Blueberry Soup Recipe
- 2 c. fresh blueberries, plus more for serving
- 2 c. plain kefir, plus more for drizzle
- 1/4 t. ground cinnamon
- 1/4 t. ground cardamom
- 1/4 t. ground ginger
- 1/4 t. ground allspice
- 1/4 t. sea salt
- 1/2 t. vanilla extract
- 2 T. lemon juice
- 1/4 c. honey
- 1 c. sour cream
This method requires a High-Performance Blender with a Hot Soup Program, such as Vitamix.
Place 2 c. blueberries and 2 c. kefir in the blender. Then add all the spices, vanilla, salt, lemon juice, and honey.
Blend on the Hot Soup Program.
Remove the lid and let hot blueberry soup come close to room temperature. Stirring occasionally to help cool.
Add sour cream and blend briefly to combine. Refrigerate in the blender container until well-chilled. It is even better when chilled overnight to let the spice flavors bloom.
Blend again briefly to combine all ingredients just before serving.
- fresh blueberries
- toasted hazelnuts, rough chopped
- edible flowers
Ladle cold soup into chilled shallow bowls. Drizzle kefir over the soup. Then swizzle the kefir around with the tip of a chopstick.
Mound fresh blueberries in the center. Top with a sprinkling of chopped roasted hazelnuts. Garnish with edible flowers and mint, if available.