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Marsha tbay

Chilled Blueberry Soup

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2407 posts
Joined: Feb 25, 2006

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Posted to Thread #11120 at 9:19 pm on Jun 20, 2008

Marvelous, rich, and on the tart side, this soup is truly refreshing--a great first course for light luncheons, picnics, or for an aromatic alfresco dinner of grilled meats in the summertime.
Serve cold to 4-6 as a first course.



3 cups blueberries
4 cups water
pinch salt
1 Tablespoon sugar
1 and 1/2 cups sour cream
3 Tablespoons flour
1/8 teaspoon cinnamon

Boil 2 cups of blueberries in the water. Stir in salt, cinnamon, and sugar. Remove
from heat.

Whip flour into the sour cream, then whip both into the hot liquid. When well
blended, return the pot to the heat and bring to a boil. Reduce heat and stir until
thickened.

Remove from heat, stir in another 1/2 cup of blueberries, and chill in refrigerator.
When ready to serve, stir in the remaining 1/2 cup of blueberries and ladle into
bowls.


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