Things You'll Need:
- Ingredients
- 1 12-ounce bag frozen blueberries, divided
- 1/2 cup sugar, plus additional to coat the croutons
- Juice of 1 lemon
- 1/2 pint heavy cream (substitute half and half for a lighter soup)
- 1/3 sheet puff pastry, defrosted
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Step 1
Preheat oven to 400°F.
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Step 2
Place half the bag of frozen blueberries, sugar, and lemon juice in a heavy-bottomed sauce pan over medium-high heat. Cook for 5-6 minutes until the berries burst and the juice comes out.
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Step 3
Strain liquid into a blender, discarding the burst berries. Add the remaining half of the frozen blueberries to blender and blend until smooth. Add heavy cream, blending until incorporated. Store in refrigerator until ready to eat.
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Step 4
Cut puff pastry into one-inch squares. Line a sheet pan with parchment paper and place squares on the pan about one inch apart. Bake until golden brown, about 10-15 minutes. Toss croutons in sugar while hot, then let cool.
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Step 5
To serve, stir or blend soup to remix separated ingredients. Pour soup into bowls or decorative stemware and top with croutons.
Enjoy!
Comments
jenkinr said
on 8/18/2009 I've never heard of this before. We have an annual blueberry festival during the first week of September. Naturally I'm going to have to get some blueberries and try this out. 5*
Colonna said
on 9/24/2008 wow this looks and sounds yummy!thanks
Adrie said
on 8/6/2008 A very sophisticated recipe for summertime. I'm going to serve this at my tea party next week! Thanks!
Tippy said
on 6/27/2008 Great article. This is good information that is really useful. Yum!!!
Thank you so much.
AutumnLeavz said
on 5/27/2008 This sounds so good! I bet you could make it with wild blackberries too, will have to give it a try!