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Winter Blueberry Almond Soup

Winter Blueberry Almond Soup Recipe
Yield: 17 Servings (6 fl. oz. each)

Yield: 17 Servings (6 fl. oz. each)

Are you looking for something unique to add to your winter soup line-up? What about your dessert menu? This warm, creamy soup with a slight hint of nutty sweetness and cinnamon is worthy of a spot in either place.

Ingredient Weight Measure
Simplot Simple Goodness™: Blueberries 1/20lb 5 lbs. 32 cups
Almond milk, unsweetened 32 fl. oz. 1 quart
Cinnamon, ground 1 Tbsp.
Maple syrup 4 fl. oz. 1/2 cup
Mexican crema 3/4 cup
Cinnamon, ground 2 tsp.
Mint leaves, fresh, stemmed 17 leaves
Preparation Instructions:
Step 1
In a medium stock pot, combine half the blueberries and almond milk. Bring to a slow simmer over medium heat. Purée until smooth with a stick blender or in batches in a food processor, return to pot.
Step 2
Add the remaining blueberries, cinnamon and maple syrup to purée. Return to a slow simmer, reduce heat and hold for service.
Step 3
For each serving; ladle 6 fl. oz. of soup into a cup and garnish with 1 tsp of crema, 1/8 tsp. of cinnamon and mint leaf. Serve warm or chilled.
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