Written By Guest Writer Recipes / Soup Jun 29, 2012 Chilled Blueberry Soup from Bishop’s Restaurant SHARE VIA: Facebook Twitter Pinterest Chilled Blueberry Soup from Cooking at My House(Douglas & McIntyre 1999)John Bishop (Bishop’s Restaurant)Serves 6-8 Ingredients:3 cups fresh blueberries3 cups water1/3 cup sugar or honey½ cup orange juice1 1/2 cups carbonated water or soda water2 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 AvenueVancouver BC604.738.2025 RecipesSoupssummer SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.