Beverly Westerveld & Stan Briggs
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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: July 16, 2018
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