David Scott AllenProvencal RecipesSoupTaste

Cold Summer Soup with Blueberry and Lavender

Summer Soup Blueberry 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.

Summer Soup Blueberry Lavender

Blueberry-Lavender Soup 

This recipe was adapted from Cooking in the Shaker Spirit, by James Haller.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 4 hrs 55 mins
Course Soup
Cuisine North American
Servings 4 people

Ingredients
  

  • 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

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.
Keyword Blueberries, Lavender, Soups
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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