I first served it at last year's 2010 brunch and found this year that it's becoming a tradition of sorts. With lemon juice for a little bit of brightness and vanilla and cinnamon for comfort, the soup is best served hot with a dollop of yogurt. Serving this to guests at the start of the new year feels particularly suitable, with the antioxidant properties of blueberries making this feel like a healthy, "cleansing" dish that starts things off anew.
This blueberry soup is not too sweet, making it a good candidate for breakfast. I enjoyed leftovers mixed in with my morning oatmeal and — falling off the wagon a little bit here — as a cold topping served over a scoop of vanilla bean ice cream.
• Get the recipe: Blueberry Soup at Scribbit
Do you enjoy warm fruit soups this time of year? Let us know what fruits you're using in soups in the comments below!
Related: Recipe: Caramelized Plum Soup