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+ servings
Summer Soup Blueberry Lavender

Blueberry-Lavender Soup 

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


  • 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.
Keyword Blueberries, Lavender, Soups
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