Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
When the temperatures are in the high 90s, the thought of having soup seems a little crazy. However, just because it's hot doesn't mean you have to cut out all of your favorite soups! Instead, enjoy a chilled soup, like this light-as-air blueberry soup with minty whipped cream!
Each sip is cool and refreshing while still having that hearty and comforting texture you know and love from soup. Not only is this soup perfect for summer nights, it's a beautiful appetizer or dessert option for a dinner party, wedding or shower! Plus, the single-serving shooters make it easy to enjoy without the need for a spoon!
Chilled blueberry soup shooters with minty whipped cream
To prepare the soup, place the blueberries, orange juice, blueberry juice, sugar and pumpkin pie spice in a medium-size saucepan. Bring mixture to a rapid boil, stirring constantly. Let boil for about two minutes then remove from heat. Let cool slightly.
Pour mixture into a blender or food processor. Blend on low until completely smooth. Gradually add cream, blending between each addition, until mixture is creamy. Pour into shooter glasses and chill for at least 30 minutes before serving.
To prepare whipped cream, pour cream into a chilled metal mixing bowl. Beat with an electric mixer on high. Gradually add sugar and beat well after each addition. Continue beating until a soft peak forms. Stir in peppermint extract and beat another minute longer. Chill whipped cream before serving.
Right before serving, garnish each shooter with minty whipped cream and a mint sprig.