Chilled Blueberry Orange Soup
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.
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.