Winter Blueberry Almond Soup

Yield: 17 Servings (6 fl. oz. each)

Yield: 17 Servings (6 fl. oz. each)

Are you looking for something unique to add to your winter soup line-up? What about your dessert menu? This warm, creamy soup with a slight hint of nutty sweetness and cinnamon is worthy of a spot in either place.

Ingredient	Weight	Measure
Simplot Simple Goodness™: Blueberries	5 lbs.	32 cups
Almond milk, unsweetened	32 fl. oz.	1 quart
Cinnamon, ground		1 Tbsp.
Maple syrup	4 fl. oz.	1/2 cup
Mexican crema		3/4 cup
Cinnamon, ground		2 tsp.
Mint leaves, fresh, stemmed		17 leaves

Preparation Instructions:

Step 1

In a medium stock pot, combine half the blueberries and almond milk. Bring to a slow simmer over medium heat. Purée until smooth with a stick blender or in batches in a food processor, return to pot.

Step 2

Add the remaining blueberries, cinnamon and maple syrup to purée. Return to a slow simmer, reduce heat and hold for service.

Step 3

For each serving; ladle 6 fl. oz. of soup into a cup and garnish with 1 tsp of crema, 1/8 tsp. of cinnamon and mint leaf. Serve warm or chilled.