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Blueberry Buttermilk Soup (dairy)
This recipe is kosher for Passover.
Blueberry Buttermilk Soup (dairy) Eileen Goltz | Dairy

Serves 6.

2 cup blueberries, washed
1 1/2 cups water
1/2 cup sugar
1/2 teaspoons grated orange rind
2 tablespoons orange juice
2 cups buttermilk
1 thin orange slice


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