I meandered my way around Washington state, guided by no more than a road map, ferry schedule and dog-eared library copy of “America’s Spectacular Northwest.” I got lost a few times, but one thing I found was a culinary sensation: blueberry soup. I never even imagined that was possible!
It was the soup of the day at this little café wedged between a bookstore and an antique gallery near the Port Angeles ferry. My find must have been kismet, because any other day the soup could have been basic chicken noodle.
The chef told me how to make it, as I lived on the other side of the country and wasn’t likely to set up a competing blueberry soup kitchen. It’s been more than 20 years, so it’s probably fair game to spill the beans.
I like mine with a touch of cinnamon and sour cream, swirled into a heart shape. It takes me back to that misty summer day by the Strait of Juan de Fuca on the Olympic Peninsula.
4 cups fresh or frozen blueberries
3 cups water
2/3 cup sugar
1/4 teaspoon allspice
2 cups (16 oz.) plain nonfat yogurt
Extra plain yogurt, sour cream, cinnamon, fresh berries, fresh mint or basil leaves (optional)
Combine blueberries, water, sugar and allspice in large saucepan. Slowly bring to a boil, stirring occasionally. Remove from heat and transfer to a blender or food processor. Add the yogurt and process the mixture until smooth. (You may need to do this in two or three batches.) Pour into a plastic or glass container and refrigerate, covered, until chilled.
Steal a taste before serving the soup and decide how you’d like to garnish it. Some ideas include a swirl of yogurt or sour cream, a sprinkle of cinnamon, fresh berries, mint or basil. Serve the soup cold.
— Mickey H. Gramig