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Blueberry Soup

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Ingredients

  • 1 cup water
  • 12 oz fresh Noble New Crop blueberries - 2 small containers
  • 1/2 tsp. cinnamon
  • 1/4 tsp. fresh ginger
  • 1 cup whole Florida milk
  • 1 cup nonfat Greek yogurt - I used the zero sugar vanilla variety

Instructions

  •     Bring water to a boil in a saucepan. Stir in the blueberries, cinnamon, and ginger.
  •     Boil for 3 minutes, stirring occasionally.
  •     Reduce heat and simmer for 10 minutes.
  •     Remove from heat and allow to cool.
  •     Add milk and yogurt to the cooled blueberry mixture and using an immersion blender, blend until smooth. *If you don’t have an immersion blender you can use your favorite blending device.
  •     Refrigerate until ready to serve. Serve chilled.
  • Enjoy!

GUESS WHAT?! I am making this gorgeous chilled soup at the South Beach Wine and Food Festival! You know that incredible festival in Miami that is filled with celebrity chefs and all sorts of people looking for the best eats and drinks? Yep, that’s the one! And THIS SOUP will be there! I make it with Florida Milk and Noble New Crop Blueberries and it’s absolutely incredible. Be sure to try it and then come back and let me know what you think!

Picture of Tracy Shaw

Tracy Shaw

The founder of Food Wine Sunshine, Tracy Shaw is a frequent guest blog and recipe author on NobleCitrus.com. Tracy is originally from Michigan and now lives in Florida. She has been blogging since 2010. In her own words: “I love creating family-friendly recipes with a good sip of wine. When I’m not at home, I’m out exploring Tampa Bay or off on an adventure out of town. I’m passionate about sharing healthy food and sunny advice.”

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Oranges vs. Tangerines Per Capita was 80/20–Now is 60/40 (and Gaining)

According to the USDA, the Florida tangerine citrus group “has soared in popularity, with per capita availability more than doubling between 2000 and 2022. This broad group includes tangelos, mandarins, clementines, and traditional tangerines. A comparison of per capita fresh tangerine and fresh orange availability over the last 20 years shows the share going to tangerines increasing from 20 to 40 percent.”

The article goes on to say that growth of the U.S. tangerine market coincides with the launch of marketing campaigns for easy-peel seedless mandarins…”

See the USDA Economic Research Service Article