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Nathalie Dupree prepares a nice late summer, early fall soup with fresh blueberries.

Ingredients

2 pints fresh or frozen blueberries

1 cup water

1/2 cup plus 2 tablespoons granulated sugar

1/4 to 1/2 cup orange juice (not canned)

Heavy cream, plain yogurt or sour cream

Directions

Carefully rinse the blueberries and pick out any stems. Add the blueberries, water, sugar and orange juice to a medium saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes.

Puree solids until smooth using an immersion blender, food processor or sturdy blender, adding liquid as needed. Cover and chill at least 2 hours or overnight. Just before serving, add a little heavy cream, yogurt, or sour cream to the soup. Swirl with a spoon and serve.

Nathalie Dupree is the author of 14 cookbooks, including the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through Nathaliedupree.com.Nathalie Dupree is the author of 14 cookbooks, including the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through Nathaliedupree.com.