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Chilled blueberry soup from Babblin’ Babs

Post by Sue Kidd / The News Tribune on June 16, 2009 at 3:45 pm | No Comments »
June 16, 2009 3:45 pm


Chilled blueberry soup from Babblin’ Babs. Photo courtesy of William Mueller.


Blueberry season will be here shortly, but if you can’t wait, pick up a bag of frozen blueberries at Terry’s Berries on River Road. (Berry caveat: I also saw she was selling fresh strawberries at the Terry’s Berries booth Saturday morning at the Sunrise Village Puyallup Farmers Market.)


I picked up some frozen blueberries a few weeks ago, the last time I was at the farm store at Terry’s Berries. They are sitting in my freezer, still, which is a small miracle they haven’t yet been devoured. I wasn’t sure what to make with the blueberries until I heard what Chef William Mueller of Babblin’ Babs in Proctor served at the Tacoma Symphony Orchestra dinner Saturday night – chilled blueberry soup. The farm-themed dinner paired chefs with local farmers. Mueller and Terry’s Berries were a match made in blueberry heaven. Click the read more button for details on how to get blueberries from Terry’s Berries, and for Mueller’s blueberry soup recipe.


Terry’s Berries

Owners: Terry & Dick Carkner

Where: 4520 River Road, Tacoma

Phone: 253-922-1604

Website: http://www.terrysberries.com/Contact_Us.php


Chilled Blueberry Soup

3 cups blueberries

1 cup cucumber, diced and peeled

1 teaspoon garlic, minced

2 cups sour cream

1 cup plain yogurt

1 cup chicken stock

1/2 teaspoon white pepper

Almonds and blueberries, for garnish


In a food processor add blueberries, cucumber, garlic, sour cream, plain yogurt, chicken stock and white pepper. Blend until smooth. Chill 3-4 hours before serving. Garnish with sliced almond and blueberries.


Source: Chef William Mueller, Babblin’ Babs Bistro

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