Cold Summer Soup with Blueberry and Lavender
There 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.
- 2 pints Blueberries
- 1 cup (235ml) Maple Syrup
- 1 1/2 tbsp Freshly Squeezed Lemon juice
- 1 tsp dried culinary lavender buds
- 1 cup (235ml) Light cream
- 1 cup (235ml) Buttermilk
- 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.