Chilled Fresh Blueberry Soup

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About This Recipe

Recipe: Chilled Fresh Blueberry Soup

Chef Lou Piuggi, United Nations Delegates Dining Room, Restaurant Associates


  • Fresh blueberries: 4 quarts
  • Apple juice: 1 cup
  • Honey: ¾ cup or to taste
  • Lemon juice: ½ cup
  • Grated lemon zest: 1 tablespoon
  • Ground cardamon: 2 teaspoons
  • Vanilla yogurt or crème anglaise: 1 cup


  1. In a blender or food processor, combine blueberries, apple juice, honey, lemon juice, lemon zest and cardamon
  2. Strain through a fine sieve
  3. Chill mixture
  4. Serve soup in chilled large wine glasses or bowls, with a swirl or dollop of yogurt, and cardamon sugar cookies, if desired

Quick notes

Yield: about 8 cups

Number of servings (yield): 8

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