I get excited easily.
Give me 4-inch heels, a chocolate bacon bar, elastic-waistband sweatpants, and a large dumpster where I can toss Mr. How Sweet’s 90s CDs and a stuffed turkey out the window, and I’m a very happy camper.
Give me a unique, exciting, sweet recipe and I’m thrilled — and if it’s easy, even better.
This one-pot soup takes about 15 minutes to prepare and is ready to serve in an hour. It makes a lovely dessert.
When Mr. How Sweet first saw this soup he was intrigued. The vibrant color is hard to ignore.
He can be selective about what he eats — not picky, just choosy about what he considers acceptable. For example, mall Chinese food ranks high because, in his words, it’s full of protein. Meat lovers pizza? More protein, so yes. Whole wheat berry muffins? Whole wheat plus fruit equals healthy, so he’ll happily eat a stack. Avocado? No — it’s green. Anything labeled vegan? Usually not. Low-sugar creamsicles? He’s already eaten several while I’ve been writing this.
That this pureed bowl of fruity goodness made the cut is a pretty big deal.
I can only describe this soup with one word: delightful. It’s not overly sweet and it bursts with blueberry flavor. I don’t often eat cold soups, but I loved this one.
It’s an impressive, light dessert and very versatile — serve it with a scoop of ice cream or a dollop of whipped cream.
Blueberry Soup
Adapted from Epicurious
Ingredients:
1 (1-pound) bag frozen unsweetened blueberries
1 cup water
3 tablespoons sugar
2 teaspoons cinnamon
Pinch of salt
1 teaspoon vanilla extract
1 lemon, cut in wedges
Method:
Combine the blueberries, water, sugar, cinnamon, salt, and vanilla in a saucepan and bring to a boil, stirring until the sugar dissolves. Reduce the heat and simmer until the mixture thickens and the berries are soft. Remove the lemon wedges, then puree the soup using an immersion blender or transfer to a blender and process until smooth. Chill in the refrigerator for at least one hour before serving.
Serve chilled, with a dollop of whipped cream or poured over ice cream for an extra-special dessert.
Mr. How Sweet’s verdict: “Blueberries are good for you — they’re full of antioxidants. Eat the soup.” You heard him: enjoy the soup.