Wild Blueberry Soup Recipe
Marjorie Drucker created this recipe. Marjorie and her husband Paul own the New England Soup Factory restaurants in Boston. When I read about her series of chilled soups, I just had to blend them into our fruit course offerings at the Palmer House Inn. They are smooth, refreshing and so nutritious on a warm Autumn morning.
Serves 8 to 10
- 3 pints of fresh blueberries
- 4 cups cranberry-blueberry juice blend or plain cranberry juice
- ¾ cups of white wine
- 1 cup of orange juice
- 1 tablespoon of orange zest
- ½ teaspoon of cinnamon
- ½ cup of packed brown sugar
- 2 cups of sour cream
- ¼ teaspoon of salt
Wild Blueberry Soup Recipe Directions:
In a 6-quart soup pot, place the blueberries, cranberry-blueberry juice, wine, orange juice, zest, cinnamon and brown sugar. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 12 to 15 minutes. Remove from heat and puree the soup in the pot with a hand-held blender until the ingredients are mixed. With the blender running add the sour cream, one cup at a time. Puree the mixture until it is smooth and season with the salt. Refrigerate for at least 4 hours before serving.
I enjoy serving the soup in parfait dishes with an edible flower floating on top.
While all of our guest rooms have their own charm suitable for relaxation after the most wonderful day exploring the cuisine Cape Cod has to offer, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jetted tubs and a relaxing stay before and after your day.