Cold Blueberry Soup
Comments: This soup, really elegant, must be prepared ahead of time and refrigerated until really cold before being served.
Servings: 4 to 6
  • 1 cup [250 mL] fresh blueberries, rinsed, dried, sorted and all stems removed
  • Juice of 1/2 a lemon
  • 1 cinnamon sitck
  • 2 cups [500 mL] water
  • 1 pinch salt
  • 1/4 cup [60 g] sugar
  • 1 tablespoon [15 mL] cornstarch
  • 2 tablespoons [30 mL] water
  • 1/4 cup [60 mL] heavy whipping cream
  • Sugar
  • 1/4 cup [60 mL] heavy whipping cream, whipped
  • Freshly rinsed blueberries, rinsed, dried, sorted and all stems removed
  • Into a large casserole, bring together blueberries, freshly squeezed lemon juice, cinnamon stick and 2 cups [500 mL] water to a boil.
  • Lower heat and leave to simmer for approximately 15 minutes, to soften blueberries.
  • Mix in salt and sugar.
  • Into a small bowl, dilute cornstarch into remaining 2 tablespoons [30 mL] water before mixing into blueberry mixture.
  • Bring mixture to a boil, lower heat and leave mixture to simmer slowly for 2 minutes.
  • Remove soup from heat; throw away cinnamon stick.
  • Leave soup to cool, then puree soup into a blender until smooth.
  • Pour puree into a bowl and stir in cream.
  • Refrigerate soup until really cold.
  • Serve cold soup into Champagne glasses already dipped into sugar to garnish each glass all around, garnished with a dollop whipped cream and fresh blueberries.