Chilled Blueberry Soup from Bishop’s Restaurant


Chilled Blueberry Soup 
from Cooking at My House

(Douglas & McIntyre 1999)

John Bishop (Bishop’s Restaurant)

Serves 6-8

 

Ingredients:

3 cups fresh blueberries

3 cups water

1/3 cup sugar or honey

½ cup orange juice

1 1/2 cups carbonated water or soda water

2 tbsp. plain yogurt (for garnish)

 

Sprigs of lemon balm (for garnish)

 

Method:

In a large pot combine blueberries, water, wine sugar and orange juice. Bring to a boil, then reduce heat and simmer until fruit is soft, about 2-3 minutes. Remove from the stove and allow to cool. Blend, pass through a food mill or puree in food processor until  smooth. Refrigerate until soup is completely chilled. Just prior to serving whisk in carbonated water. To serve, ladle soup into slightly chilled bowls and garnish with a swirl of yogurt in the centre and a sprig of lemon balm.

Note: Using the point of a knife swirl the yogurt in a figure eight for an artful presentation.

 

Bishop’s

2183 West 4th Avenue

Vancouver BC

604.738.2025


 

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