Blogged about on the old version of the site was blueberry soup, a truly gourmet and eccentric undertaking experienced by a friend of mine in Hong Kong as a breakfast delicacy.  We hunted down a recipe and I made it, it’s delicious.  Surprisingly savory, really quite easy to make and certainly has the “wow!” factor both to read about but more so to taste.

My recipe is a little different to what we dug up, I put cinnamon in most things where it makes sense and even a few where it doesn’t.  It absolutely does here, giving it a spicy ring which makes it much more of a soup like it’s intended to be, and significantly less of a jam.

I strongly suggest this for an “as people turn up” thing.

Blueberry Soup
  • 600g fresh blueberries, available from a supermarket for about $12,000.  Ask about firstborn children options.
  • 400ml of water
  • 200g sugar
  • 3 vanilla beans
  • 20ml of lemon juice
  • a stick of cinnamon
Method:
  1. Combine all ingredients in a pot and bring to a boil. Reduce the heat and simmer for about 20 minutes.
  2. Take off the heat and removing the cinnamon stick, blend all the ingredients in a blender, be aware of blending something hot and the propensity of that to make your kitchen look like it’s been hit with a salvo of purple rockets while you run around screaming with burning blueberry welts.
  3. Strain the soup through a fine sieve
  4. Chill soup for at least 4 hours to let all flavors to infuse
  5. Serve well chilled with some whole fresh blueberries, cream and a little lemon zest as a garnish