Blueberry Buttermilk Soup
Yield
5 servingsPrep
15 minCook
30 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
blueberries
washed |
|
| 1 ½ | cups |
water
|
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
orange zest
grated |
|
| 2 | tablespoons |
orange juice
|
|
| 2 | cups |
buttermilk
|
|
| 1 | slices |
oranges
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
blueberries
washed |
|
| 355 | ml |
water
|
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
orange zest
grated |
|
| 3E+1 | ml |
orange juice
|
|
| 473 | ml |
buttermilk
|
|
| 1 | slices |
oranges
|
*
|
Directions
Set aside a few blueberries for garnish.
Combine remaining berries, water, sugar, orange rind and orange juice in a saucepan.
Bring to a boil.
Cover and reduce heat.
Simmer 20 minutes.
Cool.
Press blueberries through a sieve or purée until smooth in a blender.
Stir in buttermilk.
Chill until icy cold.
Over each serving float orange slice topped with a few blueberries.
