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Orange Blueberry Soup



  • 1 pint fresh or frozen blueberries (2 cups), divided
  • 5 cups fresh orange juice
  • 3 tablespoons honey
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon grated orange peel (orange part only)
  • 1/2 cup buttermilk
  • 6 mint sprigs


  1. Rinse and drain blueberries; reserve 12 to 18 berries.
  2. Bring blueberries, orange juice, honey and cinnamon to boil in a nonreactive pot.
  3. Dissolve cornstarch in the water. Gradually add to blueberry mixture while stirring mixture. Bring mixture to boil. Add orange peel.
  4. Cool and refrigerate overnight.
  5. For each serving, pour 1 cup into soup bowl and garnish with a swirl of buttermilk, 2 to 3 blueberries and a mint sprig.

Yields 6 servings.


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