fetchpriority=”high” decoding=”async” class=”alignleft size-large wp-image-161190″ src=”https://thinktasty1.wpengine.com/wp-content/uploads/2016/08/chilled_blueberry_soup-400×390.jpg” alt=”chilled_blueberry_soup” width=”400″ height=”390″ srcset=”https://www.thinktasty.com/wp-content/uploads/2016/08/chilled_blueberry_soup.jpg 400w, https://www.thinktasty.com/wp-content/uploads/2016/08/chilled_blueberry_soup-300×293.jpg 300w, https://www.thinktasty.com/wp-content/uploads/2016/08/chilled_blueberry_soup-170×166.jpg 170w” sizes=”(max-width: 400px) 100vw, 400px” />Because in summertime the living is easy, foodies should definitely be able to enjoy simple and sensational recipes that can keep them cool as the temperatures get hot. Now if we suggested seeking out some soup, you might think us mad. That is, of course, unless it was a tantalizing thrill because it’s chilled. Our friends at Artist’s Inn & Gallery in Terre Hill, PA, offer that exact thing with their recipe for Chilled Blueberry Soup. This romantic inn resides within gorgeous Lancaster County in a small town nestled among Amish and Mennonite farms. It features comfy accommodations, extensive gardens, Victorian porches, an art gallery, a crave-worthy cookie jar, a puzzle room and more. Additionally, not only do innkeepers Bruce and Jan Garrabrandt occasionally host culinary tours of the area, they also offer their guests four-course breakfast experiences served by candlelight.
Chilled Blueberry Soup
2016-08-03 12:47:58
Yields 4
- 2 cups fresh blueberries, cleaned
- 1-1/2 cups water
- 1/2 cup sugar
- 3 Tb. fresh squeezed orange juice
- 2 cups low-fat buttermilk
- Yogurt or sour cream
- Orange mint for garnish
- Combine berries, water, sugar, and juice in medium saucepan.
- Boil, then reduce heat to simmer for about 20 minutes.
- Cool.
- Pour into blender and blend until smooth.
- Stir in buttermilk; chill.
- This is a nice soup to serve for breakfast in small cups from the glass luncheon sets from the 50’s. I arrange slices of cantaloupe or honeydew in three’s and fan some strawberries beside them for color. Mint and nasturtiums round out the plate, or serve in a martini glass (pictured). I often make this the night before to give the flavors a chance to develop. When serving, squeeze small dots of yogurt or sour cream along one side of the cup. Drag a toothpick through the center to create hearts. Serves 7 to 8.
By BnB Finder
Think Tasty https://www.thinktasty.com/
