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.
Owners: Terry & Dick Carkner
Where: 4520 River Road, Tacoma
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