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Cold Blueberry Soup
by Charlie Burke
Last year, after severe cold during the winter and a cold rainy May, the blueberry
crop was very disappointing. The blueberries in our two patches are just now
beginning to turn, the bushes have a heavy set of fruit, and we are eagerly
anticipating an excellent crop. The first berries never get far from the bushes
before they are eaten, but as the yield increases I can expect my wife, Joanne, to
pull out her favorite recipe for blueberry soup. She's been making this for
twenty years and always returns to it if she tries another; I think the half cup of
wine is what sets it apart.
Cold Blueberry Soup
4 servings
2 cups blueberries
1 1/2 cups water
1/2 cup sugar
1 lemon cut into ten slices
1 small cinnamon stick
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/2 cup fruity red wine (eg zinfandel or pinot noir)
1 1/2 cups sour cream
Combine the berries, sugar, water, lemon and spices in a 1 or 2 quart pan and
bring to a boil. Reduce the heat to a low simmer and cook for 15 minutes. Strain
the mixture into a bowl and refrigerate covered. Just before serving mix in the
wine and sour cream. Serve in chilled bowls, adding a few whole berries and a
dollop of sour cream if you wish. It's a great way to start a meal on a hot summer
night.
About the author
An organic farmer and avid cook, writer Charles Burke is the vice president of
the New Hampshire Farmer’s Market Association (www.nhfma.org) and helps
run the Sanbornton Farmers' Market. Along with his wife, Joanne, he grows
certified organic herbs, greens and berries at Weather Hill Farm in Sanbornton,
NH.
by Charlie Burke
Last year, after severe cold during the winter and a cold rainy May, the blueberry
crop was very disappointing. The blueberries in our two patches are just now
beginning to turn, the bushes have a heavy set of fruit, and we are eagerly
anticipating an excellent crop. The first berries never get far from the bushes
before they are eaten, but as the yield increases I can expect my wife, Joanne, to
pull out her favorite recipe for blueberry soup. She's been making this for
twenty years and always returns to it if she tries another; I think the half cup of
wine is what sets it apart.
Cold Blueberry Soup
4 servings
2 cups blueberries
1 1/2 cups water
1/2 cup sugar
1 lemon cut into ten slices
1 small cinnamon stick
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/2 cup fruity red wine (eg zinfandel or pinot noir)
1 1/2 cups sour cream
Combine the berries, sugar, water, lemon and spices in a 1 or 2 quart pan and
bring to a boil. Reduce the heat to a low simmer and cook for 15 minutes. Strain
the mixture into a bowl and refrigerate covered. Just before serving mix in the
wine and sour cream. Serve in chilled bowls, adding a few whole berries and a
dollop of sour cream if you wish. It's a great way to start a meal on a hot summer
night.
About the author
An organic farmer and avid cook, writer Charles Burke is the vice president of
the New Hampshire Farmer’s Market Association (www.nhfma.org) and helps
run the Sanbornton Farmers' Market. Along with his wife, Joanne, he grows
certified organic herbs, greens and berries at Weather Hill Farm in Sanbornton,
NH.
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