Tagging and Cutting
will start Saturday November 24th and will continue on Saturdays and Sundays until this year's crop is sold or until Sunday December 8th, whichever comes first. Most trees are 8 ft or less; we have a few trees over 9 ft.

Beverly Westerveld & Stan Briggs

 

Route 123 / Neal Gate Street
Scituate, MA 02066
(Scituate/Norwell town border)
Answering machine: (781) 545-7750
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Chilled Blueberry Soup
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Ingredients

1 1/2 cups Blueberries, fresh or frozen (thawed, with juice)
1 dash Cinnamon, ground
1 dash Cloves, ground
1/4 teaspoon Coriander, ground
1 tablespoon Lemon Juice
1/3 cup Sour cream
1/4 cup Sugar
1 tablespoon Wine, dry red
1/2 cup Water
1/3 cup Yogurt, plain

Instructions

Puree the blueberries and water in a blender.
Pour into small sauce pan.
Stir in the sugar, lemon juice, coriander, cinnamon and cloves.

Bring to a boiling, stirring to dissolve the sugar.
Reduce heat. Cover and simmer for 5 minutes.
Pour into medium bowl.

Refrigerate until cool.
Stir in the wine, then the yogurt and most, but not all of the sour cream, until the mixture is well-blended.
Cover and refrigerate until well chilled.

To serve:

Ladle soup into serving bowls.

Whisk sour cream until smooth. Using a pastry tube, pipe the sour cream in a spiral pattern atop each bowl of soup. Using a toothpick, gently swirl the sour cream into lacy designs.
Garnish with mint sprigs.

Makes 3 servings.

Source

Blueberry Bulletin (Vol. XIV, No. 13)

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Last modified: November 06, 2018
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