Got to Be NC
Recipe by: Lisa Prince

Blueberry Soup with Sweet Croutons

I have been saving this from the March 2009 Southern Living magazine for 4 years and am so glad I finally made it.  This is a delicious and unique soup that is perfect for a ladies lunch or shower with a fresh salad, some infused water and almond cookies.

Servings: 4
Cook Time: Prep Time: 20 minutes; Total Time: 40 minutes plus chill 4 to 24 hours.
Meal Type: Entree
NC Ingredients: Blueberries, Herbs

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Ingredients

Blueberry Soup:
4
½ cups fresh NC Blueberries
1
(12 oz.) can frozen lemonade concentrate, thawed
1/2
cup cold water
1
tsp. dried lavender
1
tsp. vanilla
1
½ cups vanilla yogurt
Sweet Croutons:
1/2
package frozen butter pound cake (10.75 oz.), thawed
3
Tablespoons butter, melted
1
Tablespoon fresh mint, chopped

Directions

Blueberry Soup:

Stir together fresh blueberries, lemonade concentrate, and ½ cup cold water in a 3 quart saucepan.  Bring to a boil; reduce heat, stir in dried lavender, and simmer, stirring occasionally, 5 minutes or until blueberries burst.  Remove from heat, and cool 5 minutes.  Stir in vanilla extract.  Press mixture through a fine wire mesh strainer into a large bowl, using the back of a spoon to squeeze out juice.  Discard pulp.  Stir in yogurt.  Cover and chill 4 to 24 hours.  Serve with sweet croutons.

Sweet Croutons:

Preheat oven to 400 degrees.  Cut pound cake into ½ inch cubes, and place in a large bowl.  Add butter and chopped mint, and toss gently to coat.  Place cubes in a single layer on a baking sheet.  Bake for 10 minutes or until lightly toasted.  Cool completely.

 
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Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.