Blueberry Soup

Preparation info

  • 6

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Serve this chilled fruit soup as a summertime first course, dessert, or by itself for lunch. Blissfully cool and light.


  • 5 cups fresh blueberries, plus additional berries for garnish
  • 4 cups water


  1. Rinse the blueberries and remove any stems, leaves, or green berries.
  2. Put the berries in a large heavy pot and add the water, cloves, orange peel, and cinnamon stick. Bring to a boil over medium heat. Stir in the honey, reduce the heat, and simmer, partially covered, until the berries are very tender, about 15 minutes.
  3. Remove the pot from the heat and