Looking for a refreshing and unique soup to serve at a luncheon or baby shower or the perfect intermezzo between the dinner and dessert courses at your fancy dinner party? This blueberry soup takes 15 minutes to whip together and you can prepare it ahead of time. Right before the party, ladle a small portion into a fancy shot glass and then sprinkle the cinnamon streusel over the top right before serving. The streusel gives the satisfying crunch and perfectly pairs with the sweetness in the ripe blueberries.
This does not only need to be enjoyed as a soup. The chef, Daniel Porubiansky recommends pouring the blueberry “sauce” over frozen yogurt or ice cream. If you want a thicker, simple blueberry syrup for pancakes, waffles or a refreshing cocktail, add less water to this recipe.
Daniel Porubiansky has studied under two renowned chefs in Atlanta, Guenter Seeger and Anne Quatrano as well as spent time in New York and Germany working in Michelin-starred restaurants. When the opportunity arose for him to become a partner in a historic Tavern near his home in Woodstock, Daniel took a leap of faith leaving one of the most well known restaurants in the country to build something for himself and family. His son cleans the dishes on Saturday nights and his daughter has expressed interest in following his footsteps and becoming a chef. Having his own restaurant, he can spend more time with his family and foster relationships in his community.
Daniel supports the local farmers and markets and is even judging a pie eating contest this August in Woodstock. He stated in the Morningside Market demo “farmers are crucial to his success.” He strives to find the very best ingredients that are pesticide free. He knows the farmers and trusts they are practicing sustainable and healthy methods.
At the Century House Tavern located on Main Street in Woodstock, Ga, the menu changes weekly to feature the fresh and seasonal local produce. Every Friday at 5:10 they post on Facebook the 3 course meal they are serving that evening. I have noticed a lot of blueberries are on their menu. My friend asked me to pick a place to celebrate her birthday and we will be at Century House Tavern indulging in his food. She is gluten free and there is plenty to choose from on the menu.
If you are looking for freshly picked organic blueberries, you can find the D & A Farm blueberries featured in this soup on the local market at Garnish and Gather. Or you can find D & A farms at the Morningside Market all year long. We buy several pints of blueberries and devour them within days.
Georgia Blueberry Soup with Homemade Streusel
Chef Daniel Porubiansky
1) Blueberry Soup- In a medium pot over medium heat, bring two pints of blueberries, sugar, water, and lemon juice to a boil. Reduce heat to a simmer and cook until the blueberries are tender, approximately 8 minutes. Remove from heat and blend carefully. Strain through a china cap and set aside to cool. Refrigerate until ready to serve. The soup may be made up to two days in advance.
2) Streusel- In a kitchen aid bowl with the paddle attachment, combine all streusel ingredients and mix on low to medium speed until the butter is incorporated (approximately 5 minutes). Meanwhile, pre-heat your oven to 350 degrees. Spread the streusel out on a cookie sheet lined with parchment paper.
Bake in the oven for 5 minutes. Remove tray and carefully mix the streusel and place back in the oven for an additional 5 minutes, until golden brown. Remove from oven and set aside to cool. The streusel may be made up to two days in advance as well. (I have found it will last in the refrigerator for a week.)
3) Ladle the soup into a bowl. Add the fresh blueberries and sprinkle streusel over the top.
Pictures at Morningside Market taken by TC Brodnax