What’s in season???? BLUEBERRIES! Here, 4-time Oregon Chef of the Year winner, Leif Benson, shows us how to turn blueberries into a refreshing summer soup.

Recipe

Chilled Oregon Blueberry Soup
with Greek Yogurt

Oregon Blueberries (fresh or Frozen)…………….….4 cups

Water ……………………………………………………………..…..1 cup

Agave or Sugar………………………………………………….…1/4 cup or to taste

Lemon Juice………………………………………………………..1 Tbsp.

Cinnamon Stick………………………………………………..…1 stick

Vanilla extract……………………………………………………..1/2 tsp.

Salt………………………………………………………………………pinch

Cornstarch ………………………………………………………….1 Tbsp.

Water …………………………………………………………………..1 Tbsp.

Combine all ingredients except cornstarch/water slurry, in sauce pot. Bring to a boil then reduce heat and simmer for 5 min.
Mix cornstarch and water together and add to blueberry mixture to thicken.
Cool then puree in blender until smooth. Strain if desired.
Serve chilled , garnish with Greek yogurt, mint sprig .

Yield 4 cups