Guest Post: Blueberry Soup

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My friend Meghan has been raving about this soup she made from Food 52, and now we get to benefit! Here’s what she says:

The minute I saw this recipe for Blueberry Soup, my memory flew back in time about 18 years. One summer my family was in Maine for my parents anniversary and we were celebrating with our relatives at a restaurant near my grandma’s house.

The food was buffet style, but what stood out to me the most was dessert. In a big soup caldron was a warm, sweet, red concoction that I’ve never forgotten: Strawberry Soup!

It’s kind of silly to think why, but I just loved this dessert. A fruit soup? How clever! Fast forward to this week. I came across this recipe for blueberry soup and HAD to make it.

I followed the recipe from Food52 almost to a T, save for a few tweaks:

– I didn’t have cornstarch, so I thickened the soup with less than a 1/4th cup of Greek yogurt
– Maybe it’s because of my name, but I’m obsessed with nutmeg (particularly in my hot coco or oatmeal), so I added a few healthy shakes
– For a little extra texture, I added some fresh shredded coconut
– When served, I broke up a few graham crackers to add a little crunch

My roommate took a bite and said that it tasted like the inside of a blueberry pie, which I think is exactly what I was going for. I served it hot, but the recipe says you can serve it cold too.

Either way, it’s perfect.

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