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Norwegian Blueberry Soup

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Ingredients
  Unflavored gelatin 1⁄4 Ounce (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Fresh orange juice 4 Cup (64 tbs)
  Fresh lemon juice 3 Tablespoon
  Sugar 1⁄4 Cup (4 tbs)
  Fresh blueberries 2 Cup (32 tbs), washed
  Fresh mint 1 Tablespoon
Directions

Soften gelatin in cold water in a custard cup.
Place in a pan of hot, not boiling, water until melted and ready to use.
Combine orange and lemon juices, sugar, and melted gelatin.
Stir until sugar and gelatin are dissolved.
Chill until mixture begins to thicken.
Fold blueberries into mixture.
Chill until ready to serve.
Spoon into chilled bouillon cups.
Garnish with fresh mint.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Orange
Interest: 
Party
Preparation Time: 
20 Minutes
Servings: 
8

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