I think the last Hungry Romance Writer post I did was for Watermelon Soup. Now that I’m back to blogging, I started this post and realized that I’m still sharing summer soups–and this one is Cold Blueberry Soup. Why? Because today the temp may hit over 100 degrees F. This soup is made with either fresh or frozen blueberries, plain yogurt, vanilla, and cinnamon. It’s easy to make and so delicious it could be a dessert. I hope you have a great Labor Day weekend!
KINGSMILL FOURTH OF JULY DINNER MENU SERIES
Welcome to my Kingsmill Fourth of July Dinner Menu series inspired by the fictional Fourth of July event in my two new stories, Their Forever Summer (from Summer Heatwave Anthology) and Her Reckless Outlaw (from Mending Hearts Anthology) This blog series brings the charm of small-town Kingsmill to your summer table.
Both love stories unfold in the heart of the Virginia mountains. Their Forever Summer features a Fourth of July party held near the town’s historic 18th-century mill, along the Shenandoah River. Her Reckless Outlaw takes place in the aftermath of that party. And this is the last recipe from that riverside celebration.
Cold Blueberry Soup
Ingredients
- 1 cup water
- 1 pint blueberries fresh or frozen
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 2 cups plain yogurt
Instructions
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In a saucepan, bring the water to a boil. Stir in the blueberries, cinnamon, sugar, and ginger. Boil for three minutes.
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Reduce the heat to a low simmer and cook for another 10 minutes, stirring occasionally. Remove the saucepan from the heat and let sit for another 10 minutes.
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Stir in the plain yogurt and puree in a blender or use an immersion blender. Once the soup is smooth, chill for at least 20 minutes before serving.
