Polish Blueberry Soup with Apricot Compote
Immerse yourself in the sweet and tangy flavors of Polish Blueberry Soup with Apricot Compote, a unique and refreshing chilled dessert that's perfect for summer or any special occasion. This vibrant dish combines a silky, fruit-forward blueberry soup infused with hints of cinnamon and lemon, perfectly balanced by a luscious apricot compote simmered in orange juice, honey, and vanilla. The smooth texture is achieved by a quick blend, while the compote adds a chewy, caramelized contrast. Garnish with sour cream or Greek yogurt and fresh mint for a touch of creaminess and elegance. Ready in under an hour and chilled to perfection, this Polish-inspired treat is a true celebration of seasonal fruit, offering a delightful twist to traditional dessert soups.
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Recipe Information
Ingredients
- 500 grams fresh blueberries
- 750 milliliters water
- 100 grams granulated sugar
- 2 tablespoons lemon juice
- 0.25 teaspoons ground cinnamon
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 200 grams dried apricots
- 250 milliliters orange juice
- 2 tablespoons honey
- 0.5 teaspoons vanilla extract
- 4 tablespoons sour cream or Greek yogurt (optional, for garnish)
- 4 leaves fresh mint leaves (optional, for garnish)
Instructions
In a medium saucepan, combine the blueberries, water, granulated sugar, lemon juice, and ground cinnamon.
Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10 minutes, stirring occasionally.
While the soup simmers, mix the cornstarch with cold water in a small bowl until smooth.
Gradually stir the cornstarch slurry into the blueberry soup. Cook for another 2-3 minutes, or until slightly thickened.
Remove the soup from heat and allow it to cool. Once cool, blend the soup until smooth using an immersion blender or regular blender.
Transfer the blended soup to a bowl, cover, and refrigerate for at least 2 hours until well chilled.
To make the apricot compote, combine the dried apricots, orange juice, honey, and vanilla extract in a small saucepan.
Simmer the apricot mixture over low heat for 12-15 minutes, or until the apricots are soft and most of the liquid is absorbed. Remove from heat and let cool slightly.
To serve, ladle the chilled blueberry soup into bowls. Spoon a portion of the apricot compote into the center of each bowl.
Optionally, garnish with a dollop of sour cream or Greek yogurt and a fresh mint leaf for extra flavor and presentation.
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 57 mg | 2% | |
| Total Carbohydrate | 375.6 g | 137% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 292.9 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3124 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
