|
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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