Chilled Blueberry Soup
The berries' mild flavor is enhanced by fruity wine in a dessert soup; buttermilk adds a tang along with a swirl of elegance.
- Servings: 6
Photography: Antonis Achilleos
Source: Martha Stewart Living, August 2003
- 1/2 cup sugar
- 4 3/4 cups blueberries (about 1 1/2 pounds), picked over and rinsed
- 3/4 cup sweet white wine, such as Sauternes, Riesling, or Gewurztraminer
- 2 teaspoons grated lemon zest
- 1 1/2 teaspoons freshly squeezed lemon juice
- 3/4 cup low-fat buttermilk
In a medium saucepan, combine sugar with 2 cups water; bring to a boil over high heat. Add blueberries, wine, and lemon zest; return to a simmer. Cook, stirring, until blueberries begin to burst, about 3 minutes.
Pass mixture through a food mill or a fine sieve into a large bowl, discarding solids. Stir lemon juice into strained liquid. Cover with plastic wrap; refrigerate until completely chilled, about 1 1/2 hours.
Divide soup among six bowls. Swirl about 2 tablespoons buttermilk into each bowl, and serve immediately.