Cold Summer Soup with Blueberry and Lavender
David Scott Allen · Provencal Recipes · Soup · TasteThere are some ingredients that remind you of a place you’ve been or, in this case, a place you lived. The state of Maine is one of those places with its fabulous seafood – lobster, clams and Gulf-of-Maine shrimp. Summer eating in this coastal state is all about lobster roll sandwiches and big bright blueberries. This cold soup combines blueberries and lavender in a Maine meets Provence recipe that is perfect for hot sticky summer evenings.
Blueberry-Lavender Soup
This recipe was adapted from Cooking in the Shaker Spirit, by James Haller.
Ingredients
- 2 pints Blueberries
- 1 cup (235ml) Maple Syrup
- 1 1/2 tbsp lemon juice freshly squeezed
- 1 tsp dried culinary lavender buds
- 1 cup (235ml) light cream
- 1 cup (235ml) buttermilk
Instructions
- Wash the berries and combine them with the maple syrup and lemon juice in a large soup pot.
- Bring to a boil, then reduce heat and simmer the mixture for 30 minutes.
- Let cool, then purée in a blender, and strain into a large bowl.
- While the blueberries are cooking, place the lavender buds and the cream in a 2-cup, microwave-safe measuring cup.
- Microwave on high for 1 minute, then let the lavender steep at room temperature for 10 minutes.
- Add the buttermilk and chill. It will basically become crème fraîche.
- When berries are cool, strain the cream mixture into the strained blueberries and mix well.
- Chill for at least 4 hours prior to serving.
Tried this recipe?Let us know how it was!
Rosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Exploring the Lavender Fields of ProvenceRelated Provence Articles
Lavender Flavoured Crème Anglaise
July 21, 2021
Crème Anglaise is a light custard sauce that is used both for sweet and savoury alike, depending on its flavour and your level of desired creativity. Pour it over fruit, a cake or under meringue as in a “Floating Island” or use it to sauce fish, meat and poultry. It can also be used to …
Light and Delicious Spring Menu from Provence
March 29, 2019
Spring Menu from Provence As we transition into Spring in Provence, I like to add both ginger and lemon to my recipes, for a zingy spice and natural acidity that will add brightness to our dishes. As I depart from the heavier winter soups and daubes, I enjoy making lighter, brighter dishes to welcome the warmer weather. In …
Get a Taste of Provence’s Spring Delights Menu with Seasonal Produce
March 21, 2024
Private chef and cooking school owner Stephanie Villegas created the delicious 2024 spring menu that follows. This 3-course meal includes seasonal produce – peas, artichokes and berries – and mouthwatering roast chicken. Enjoy the taste of Provence this spring. Spring Delights Menu As the vibrant hues of spring bloom around us, so does our eagerly …
Perfect for Summer Chilled Tomato Gazpacho Soup Recipe
June 13, 2022
Since 2010, the Kershaw family, Emma, her husband Chris and their son Louis have lived in the Languedoc-Roussillon. The family settled in the Corbières wine region, one of the largest AOCs in this part of France. Passionate about gastronomy and terroir they chose the foothills of the Pyrenees to establish La Maison du Rire (The …
2 Comments
I had this soup several years ago in Seal Harbor, Maine and have been looking for a recipe ever since as we loved it so much. This was definitely the closest I have found. However, I did find it to be a little too sweet. I added about 3 times as much lemon and it helped. Next time, I will try halving the maple syrup and adding 1/2 cup water or other neutral liquid. Despite the sweetness, it was very enjoyable as a summer soup. Will definitely make this again with the modifications. Thanks so much for sharing.
Hello, thank you for sharing your modification to this recipe. It sounds like you found the perfect balance between tart and sweet.