Blueberry Soup
This is a soup I had years ago at an inn in Peacham, Vermont, when my husband, Evan, and I were looking for recipes for our book on new New England cooking. It is so delectable that every year now I celebrate the coming of the blueberries by making myself this soup. And, of course, I am blessed by having my cousin John tap our maple trees in the spring, so there is always maple syrup in my larder.
Ingredients
3/4 cup blueberries
1 1/2 tablespoons maple syrup
2 tablespoons orange juice
Pinch of ground cinnamon
A few drops of lemon juice
3/4 cup half-and-half, or equal parts milk and heavy cream
Preparation
Put everything except the lemon juice and the half-and-half in a small saucepan. Heat, and when it comes to a boil remove from the heat and purée in a food processor or a blender. Add lemon juice to taste, and chill. Just before you’re ready to eat, stir in the half-and-half, and then pour into a chilled bowl.
The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved.
Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.
