Please consult the OU's guidelines for checking fruits and vegetables.

Blueberry Buttermilk Soup
This recipe is kosher for Passover.
Blueberry Buttermilk Soup Eileen Goltz | Dairy
2 hours, 45 minutes
15 minutes
2 hours
30 minutes
6 servings

Ingredients
  • 2 cups blueberries, washed
  • 1½ cups water
  • ½ cup sugar
  • ½ teaspoons grated orange rind
  • 2 Tablespoons orange juice
  • 2 cups buttermilk
  • 1 thin orange slice

Instructions
  1. Set aside a few blueberries for garnish.
  2. In a saucepan combine the berries, water, sugar, orange rind and orange juice. Bring the mixture to a boil.
  3. Cover and reduce heat. Simmer for 20 minutes.
  4. Cool completely.
  5. Press blueberries through a sieve or puree until smooth in a blender. Stir in the buttermilk.
  6. Chill until icy cold.
  7. Over each serving, float orange slice topped with a few blueberries.

Kashrut Instructions

BLUEBERRIES:

INFESTATION: Cultivated blueberries, the type most commonly found in the supermarket, are generally insect-free. Still they should be placed in a strainer or colander and washed thoroughly under running water. Wild uncultivated blueberries, typically found in mountainous areas, require special inspection due to the prevalence of the ‘blueberry maggot’ (worm). Each berry should be individually inspected for holes or other indications of worms.

INSPECTION:

  • Cultivated blueberries should be placed in a strainer or colander and washed thoroughly under running water.
  • Wild blueberries must be carefully examined after washing. Spread them on a white cloth or a sheet of freezer paper and look for holes or other indications of worms.
  • Frozen Blueberries: Frozen Blueberries and other frozen fruits may be eaten with any washing or inspection, with the exception of frozen raspberries, blackberries, and strawberries which tend to be heavily infested.