Recipe ingredients
- 1 pint fresh or frozen blueberries (2 cups), divided
- 5 cups fresh orange juice
- 3 tablespoons honey
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon grated orange peel
- 1/2 cup buttermilk
- 6 mint sprigs
Recipe method
- Rinse and drain blueberries. Reserve 12 to 18 berries.
- Bring blueberries, orange juice, honey and cinnamon to boil in a nonreactive pot.
- Disolve 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 serving, pour 1 cup into soup bowl and garnish with a swirl of buttermilk, 2 to 3 blueberries and a mint sprig.
Other soup recipes:
Orange blueberry soup recipe
|
