Polish Blueberry Soup with Apricot Compote

Immerse yourself in the sweet and tangy flavors of Polish Blueberry Soup with Apricot Compote, a unique and refreshing chilled dessert that's perfect for summer or any special occasion. This vibrant dish combines a silky, fruit-forward blueberry soup infused with hints of cinnamon and lemon, perfectly balanced by a luscious apricot compote simmered in orange juice, honey, and vanilla. The smooth texture is achieved by a quick blend, while the compote adds a chewy, caramelized contrast. Garnish with sour cream or Greek yogurt and fresh mint for a touch of creaminess and elegance. Ready in under an hour and chilled to perfection, this Polish-inspired treat is a true celebration of seasonal fruit, offering a delightful twist to traditional dessert soups.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams fresh blueberries
• 750 milliliters water
• 100 grams granulated sugar
• 2 tablespoons lemon juice
• 0.25 teaspoons ground cinnamon
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 200 grams dried apricots
• 250 milliliters orange juice
• 2 tablespoons honey
• 0.5 teaspoons vanilla extract
• 4 tablespoons sour cream or Greek yogurt (optional, for garnish)
• 4 leaves fresh mint leaves (optional, for garnish)

Directions

Step 1

In a medium saucepan, combine the blueberries, water, granulated sugar, lemon juice, and ground cinnamon.

Step 2

Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10 minutes, stirring occasionally.

Step 3

While the soup simmers, mix the cornstarch with cold water in a small bowl until smooth.

Step 4

Gradually stir the cornstarch slurry into the blueberry soup. Cook for another 2-3 minutes, or until slightly thickened.

Step 5

Remove the soup from heat and allow it to cool. Once cool, blend the soup until smooth using an immersion blender or regular blender.

Step 6

Transfer the blended soup to a bowl, cover, and refrigerate for at least 2 hours until well chilled.

Step 7

To make the apricot compote, combine the dried apricots, orange juice, honey, and vanilla extract in a small saucepan.

Step 8

Simmer the apricot mixture over low heat for 12-15 minutes, or until the apricots are soft and most of the liquid is absorbed. Remove from heat and let cool slightly.

Step 9

To serve, ladle the chilled blueberry soup into bowls. Spoon a portion of the apricot compote into the center of each bowl.

Step 10

Optionally, garnish with a dollop of sour cream or Greek yogurt and a fresh mint leaf for extra flavor and presentation.

Nutrition Facts

Serving size	(2007.9g)

Amount per serving	% Daily Value*
Calories	1581.4

Total Fat 13.2g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 30mg	0%
Sodium 57.4mg	0%
Total Carbohydrate 375.6g	0%
Dietary Fiber 29.1g	0%
Total Sugars 292.9g
Protein 14.9g	0%

Vitamin D 0IU	0%
Calcium 274.3mg	0%
Iron 6.0mg	0%
Potassium 3124.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 7.1%

Protein: 3.5%

Carbs: 89.4%