Blueberry Buttermilk Soup
Submitted by kittykathy
Chilled blueberry buttermilk soup with orange zest and fresh juice, served icy cold with an orange slice and berry garnish. A refreshing Scandinavian-inspired starter or light dessert that’s ideal for hot summer days.
YIELD
5 servingsPREP
15 minCOOK
30 minREADY
2 hrsSoup for dessert? You bet.
This chilled blueberry soup is a Scandinavian-inspired stunner that belongs on your summer table. Fresh blueberries simmer with sugar, orange zest, and orange juice until they break down into a deep purple purée. Tangy buttermilk gets stirred in after it cools, adding a creamy richness with just enough bite to balance all that fruit sweetness.
Serve it icy cold in chilled bowls with a floating orange slice and a scatter of whole blueberries on top.
It works as an elegant first course, a light dessert, or honestly, a snack you eat straight from the pitcher when nobody’s looking.
Pro Tips
- Chill the soup until it’s truly icy. Lukewarm fruit soup is not the vibe.
- Strain through a fine sieve for a silky smooth texture, or blend until completely smooth if you prefer.
- Use full-fat buttermilk for the creamiest result. Low-fat works but the body of the soup will be thinner.
- Make it the night before you need it. The flavors deepen overnight in the fridge.
Ingredients
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.
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