Chilled Blueberry Soup with Citrus-infused Creme Fraiche

Ready in 25 minutes
2 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Chilled Blueberry Soup with Citrus-infused Creme Fraiche"

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Blueberry soup is an instant pick-me-up, healthier than a coffe drink and tastier than a smoothie. Traditionally, it is eaten with a generous serving of cold heavy cream.


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3 cup Blueberries
4 cup Cold water
3/4 cup Sugar
1 Vanilla Bean; split in half lengthwise
1 large sprig Fresh Mint
Garnish; (optional)
1/2 cup Creme Fraiche or Sour Cream
1 tablespoon Sugar
1 1/2 tablespoons Lemon juice
1 tablespoon Lime juice

Original recipe makes 2



In a medium saucepan, combine blueberries, water, and 3/4 cup sugar. Cook over medium heat until soup begins to thicken, about 8-10 minutes. Turn off the heat, add the vanilla bean and mint, and let steep for 30 minutes. Remove vanilla bean and scrape the seeds into the blueberry mixture; discard the bean pod and mint. Using a blender, process the mixture until smooth. Strain mixture through a fine mesh strainer into a picther or storage container; discard the solids. Cover and refrigerate soup.

While soup is cooking, mix creme fraiche with 1 tablespoon sugar and lemon and lime juice. Garnish soup with creme fraiche, cold heavy cream, or milk if desired.


Added on Award Medal
Calories Per Serving: 1252 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I was looking for a recipe to use some FROZEN blueberries from my freezer - I used them in place of the fresh and they worked fine. I did cook them about 15 minutes longer than suggested in the recipe. But about 10 minutes from boiling. I did think the mint flavor was more predominate than the blueberry - I think I will leave it out the next time - it was not bad - but was looking for more berry flavor. The recipe says it serves 2 - but it serves way more - more like 6, maybe 8. I am serving it tonight with vanilla greek yogurt rather than the citrus crème fraiche. Just because that is what I had on hand. I'll see what the family says - but I liked it. It was simple to make and I think sounds very elegant.
threeb90 1 year ago

[I posted this recipe.]
lindahillebrandt 5 years ago

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