Meyer Lemon and Blueberry Soup #SoupSwappers

This month at #SoupSwappers we are featuring fruit soups.  This is a fun category and if you haven't tried to make one, this is the time to do so.  My lemon and blueberry soup is adapted from a recipe that I found in a cookbook by the St. Louis Herb Society.

This chilled and sweet soup is a perfect appetizer for a summer menu, and can be served as dessert. Add a couple of my favorite madeleine cookies you will have a creative and delicious ending to your meal.

Meyer Lemon and Blueberry Soup

2 c blueberries
3 c water
1 T lemon verbena, bruised
1/3 c sugar (or sugar replacement, such as Truvia)
1 meyer lemon, chunked
1 stick of cinnamon
1/2 t freshly grated nutmeg
1 c sour cream
1/2 c dry red wine

In a medium saucepan, over medium heat, combine the blueberries, lemons, water, sugar, cinnamon, lemon verbena and nutmeg.

Isn't this a pretty color?

Bring to a boil, then reduce heat and simmer for 15 minutes.  Seive into a large bowl, discarding the leftovers.

It seems a shame to discard these fragrant leftovers!

Chill for 1 hour, covered.  Whisk in sour cream and wine. Chill until ready to serve.  Ladle into serving bowls, garnish with lemon verbena and a dollop of sour cream.

If you don't have meyer lemons, use regular lemons and more sweetener. If you don't have lemon verbena, try thyme.

Here are some more great soups to try!  Expand your cooking and eating experiences and let me know if you try one!

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