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Blueberry Soup II
This recipe is kosher for Passover.
Blueberry Soup II Eileen Goltz | Pareve or Dairy

makes 4-6 servings

This simple start to a summer meal is very easy to make. You can keep pareve or add a little cream or milk to jazz it up.


3 cups water
4 cups fresh or dry-packed frozen blueberries, rinsed and drained
3/4 cup sugar
2 tablespoons corn starch or potato flour
2 tablespoons cream or milk (optional)
dash of cinnamon (optional)


Bring water to a boil in a large saucepan. Add the berries and sugar and cook several minutes, stirring occasionally. In a small bowl mix the potato flour with a small amount of cold water. Stir into berry mixture and bring again to boiling point. Cool, cover and refrigerate for 3 to 4 hours. A dash of cinnamon over the top just before serving is a nice touch. You can stir in the cream or milk just before serving if you like and can serve with a dollop of sweetened whipped cream as a garnish if you like. 4 to 6 servings.