Serves 4
45 min
Eastern European Summer Blueberry Soup
Recipe GLPR67e18053780e9d
A delicate chilled fruit soup that celebrates the flavors of summer blueberries. Fresh berries are gently simmered with vanilla and subtle sweetness, then thickened to a silky consistency and served ice-cold. This classic Eastern European dessert is topped with whipped cream, fresh mint, and edible flowers for an elegant presentation.
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Ingredients
400 g Fresh blueberries
1 Vanilla bean, split lengthwise
3 tablespoons Caster sugar (superfine sugar)
1 tablespoon Cornstarch
1000 ml Water
100 ml Water for slurry
Whipped cream, for serving
Fresh mint leaves, for serving
Edible flowers such as cornflowers, for serving
Directions
Set aside a small handful of blueberries for garnish. Place the remaining blueberries in a large saucepan along with the split vanilla bean, sugar, and 1 liter of water. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer gently for 15 minutes, or until the blueberries have softened and released their color into the liquid.
In a small bowl, whisk the cornstarch with 100 ml of cold water until completely smooth, creating a slurry with no lumps.
Pour the cornstarch slurry into the simmering soup while stirring constantly. Continue stirring until the soup thickens to a silky consistency, about 2–3 minutes.
Remove the pan from the heat and allow the soup to cool to room temperature, about 1 hour. Once cooled, transfer to the refrigerator and chill for at least 30 minutes, or up to 24 hours.
Ladle the chilled blueberry soup into serving bowls. Top each portion with a generous dollop of whipped cream, a scattering of the reserved fresh blueberries, fresh mint leaves, and a few edible flowers for visual appeal.
