Cream of Blueberry Soup with Yogurt Charlottes

Preparation info
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Appears in

By Thomas Keller

Published 1999

  • About

The blueberry soup is fantastic all by itself, but I like the charlotte because it is a unique way to use yogurt, which replaces the traditional milk or cream. We use as little gelatin as possible to keep the delicacy of the yogurt intact.

The charlottes are formed in 4-ounce “hemisphere”-shaped stainless steel molds (see Sources). They should be made a day or two ahead.