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Blueberry-Orange Soup

YIELD: 8 servings

4 cups blueberries, fresh or frozen
1 1/2 qts. orange juice
1/4 cup firmly packed light brown sugar
1/4 tsp. ground cinnamon
2 Tbsps. corn starch
2 Tbsps. water
3/4 tsp. grated orange peel
buttermilk or plain yogurt for garnish

  1. In a saucepan, combine blueberries, orange juice, brown sugar and cinnamon and bring to a boil. Dissolve cornstarch with water and gradually stir into blueberry mixture. cook and stir until lightly thickened, then remove from heat and add orange peel. Cool slightly, about 5 minutes.
  2. Put about half the blueberry mixture into a blender container and process until pureed. Pour into a bowl and repeat with other half of mixture. Cover and refrigerate until chilled.
  3. Serve swirled with buttermilk or yogurt and top with a few blueberries if desired.

Recipe Provided By: U.S. Highbush Blueberry Council.

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