Blueberry Soup

Southern Living
Dress up this cool and colorful berry soup with a garnish of Sweet Treat Croutons or a sprig of fresh lavender.
Makes 5 cups


+ Add To Shopping List
4 1/2 cups fresh blueberries*
1 (12-oz.) can frozen lemonade concentrate, thawed
1/2 cup cold water
1 teaspoon dried lavender
1 teaspoon vanilla extract
1 1/2 cups vanilla yogurt


Prep: 10 Minutes
Cook: 10 Minutes
Cool: 5 Minutes
Chill: 4 Hours

1. Stir together fresh blueberries, lemonade concentrate, and 1/2 cup cold water in a 3-qt. saucepan. Bring to a boil; reduce heat, stir in dried lavender, and simmer, stirring occasionally, 5 minutes or until blueberries burst. Remove from heat, and cool 5 minutes. Stir in vanilla extract.

2. Press mixture through a fine wire-mesh strainer into a large bowl, using back of a spoon to squeeze out juice. Discard pulp. Stir in yogurt. Cover and chill 4 to 24 hours. Serve with Sweet Treat Croutons.

*2 (12-oz.) packages frozen blueberries may be substituted.

Created date

February 2009