Blueberry Soup

Blueberry soup may sound cloyingly sweet, but the addition of whole cinnamon sticks and lemon wedges add a zesty vibrancy to this refreshing, chilled Swedish soup. This is a perfect dessert soup to brighten up the winter months, and would do well as part of a main course during warmer seasons.

Recipe yields 4 generous servings, or 6 appetizer-size servings

Directions (adapted from Bon Appétit’s recipe):
2 1-pound bag of frozen unsweetened blueberries
2 cups water
5 tbsp sugar
4 thick lemon wedges (roughly ½ lemon)
2 cinnamon sticks
Pinch of salt
1 tsp vanilla extract

1. Bring all ingredients to boil in medium-size pot over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Remove from heat, and discard lemon slices and cinnamon stick. Reserve half of the blueberries, and purée the remaining half in the pot with an immersion blender; add some of the reserved blueberries and purée again for a thicker consistency, if desired. Add reserved blueberries back into pot and stir. Transfer all of soup to medium bowl and refrigerate until very cold.
2. Serve with a dollop of Greek yoghurt, and garnish with lemon wedge.