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Blueberry-Orange Soup

Food Management Staff

February 1, 2005

1 Min Read
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FM Staff

YIELD: 8 servings

4 cups blueberries, fresh or frozen
1 1/2 qts. orange juice
1/4 cup firmly packed light brown sugar
1/4 tsp. ground cinnamon
2 Tbsps. corn starch
2 Tbsps. water
3/4 tsp. grated orange peel
buttermilk or plain yogurt for garnish

  1. In a saucepan, combine blueberries, orange juice, brown sugar and cinnamon and bring to a boil. Dissolve cornstarch with water and gradually stir into blueberry mixture. cook and stir until lightly thickened, then remove from heat and add orange peel. Cool slightly, about 5 minutes.

  2. Put about half the blueberry mixture into a blender container and process until pureed. Pour into a bowl and repeat with other half of mixture. Cover and refrigerate until chilled.

  3. Serve swirled with buttermilk or yogurt and top with a few blueberries if desired.

Recipe Provided By: U.S. Highbush Blueberry Council.

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About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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