Recipe for cooking orange blueberry soup

Soups for Salads :: Fruit and Dessert Soups

Orange Blueberry Soup

1 pint fresh or frozen blueberries
    (2 C.), divided
5 C. fresh orange juice
3 Tbsp. honey
1/4 tsp. ground cinnamon
2 Tbsp. cornstarch
2 Tbsp. water
1 tsp. grated orange peel (orange part only)
1/2 C. buttermilk
6 mint sprigs

Rinse and drain blueberries; reserve 12 to 18 berries.

Bring blueberries, orange juice, honey and cinnamon to boil in a nonreactive pot. Dissolve cornstarch in the water. Gradually add to blueberry mixture while stirring mixture. Bring mixture to boil. Add orange peel. Cool and refrigerate overnight.

For each servings, pour 1 C. into soup bowl and garnish with a swirl of buttermilk, 2 to 3 blueberries and a mint sprig.

Makes approximately 6 servings.