The color is mesmerizing, the flavor is bright, light, and fruity. Plump blueberries swirled with sweet orange, spiced with cinnamon, and finished with a fruity white wine, this chilled soup offers a wonderful and refreshing note, showcasing some of the best summer has to offer.
Cold summer soups have been around for generations delivering a delicious relief from the sweltering heat of the season. Chilled fruit soups are ideal paired with a light lunch or dessert and are a breeze to make. You want fruit at its peak, full of sweetness and blueberries are bountiful in the Farmer’s Market. Sugar, unflavored gelatin, and orange juice provide a base for the soup while cinnamon brings an unexpected touch of spice.
Unflavored gelatin is whisked into the sugar providing just enough body to the soup when it’s chilled. And don’t despair if you can’t find fresh blueberries – organic frozen berries will work just fine.
The berries are cooked just until they begin to burst, then they’re puréed with half and half. Stir in a fruity sweet wine to tie it all together.
Top with a touch of sour cream and enjoy a cool spoonful of summer served up in a gorgeous bowl of fruit!
Chilled Blueberry Orange Soup
2 envelopes unflavored gelatin, .25 ounces each
1 cup sugar
4 cups orange juice
4 cups blueberries
2 teaspoons ground cinnamon
1-½ cups half and half, divided
½ cup Sauternes* or other lightly sweet white wine
Sour cream for garnish
Combine the gelatin and sugar in a medium saucepan. Pour in the orange juice and warm over medium-low heat until the gelatin and sugar are completely dissolved, about 10 minutes, stirring occasionally.
Add the blueberries and the cinnamon, raise the heat to medium and cook until the berries are very tender, about 20 to 30 minutes.
Cool for about 15 minutes. Pour ½ cup of the half and half into a blender and ladle in the blueberries. Purée, starting on low speed then raising to medium-high. Process until the soup base is very smooth.
Transfer the soup to a large container and stir in the remaining half and half along with the Sauternes. Chill at least 6 hours or overnight.
Top with a dollop of sour cream for serving.
Makes 8 to 10 servings.
*Sauternes is a sweet, golden wine from the Bordeaux region of France, produced using a specific method. Sauterne (no s) refers to white wines from California made from a variety of grapes. You want a sweeter wine for this soup.
Chilled Blueberry Orange Soup
Equipment
- medium saucepan
- Blender
Ingredients
- 2 envelopes unflavored gelatin, .25 ounces each
- 1 cup sugar
- 4 cups orange juice
- 4 cups blueberries
- 2 teaspoons ground cinnamon
- 1-½ cups half and half, divided
- ½ cup ½ cup Sauternes or other lightly sweet white wine
Instructions
- Combine the gelatin and sugar in a medium saucepan. Pour in the orange juice and warm over medium-low heat until the gelatin and sugar are completely dissolved, about 10 minutes, stirring occasionally.
- Add the blueberries and the cinnamon, raise the heat to medium and cook until the berries are very tender, about 20 to 30 minutes.
- Cool for about 15 minutes. Pour ½ cup of the half and half into a blender and ladle in the blueberries. Puree, starting on low speed then raising to medium-high. Process until the soup base is very smooth.
- Transfer the soup to a large container and stir in the remaining half and half along with the Sauternes. Chill at least 6 hours or overnight.
- Top with a dollop of sour cream for serving.
