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Cold Blueberry Soup

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Ingredients
  Blueberries 4 Cup (64 tbs)
  Cornstarch 1 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Ground cardamom To Taste
  Cloves 3
  Lemon 1⁄2 , juiced
  Sour cream 1⁄2 Cup (8 tbs)
Directions

Place blueberries in a pan with water to cover.
Bring to a boil on high heat, lower heat, and simmer berries until very soft, 5-10 minutes.
Put berries and liquid through food mill, using the finest disk, or do in blender or processor.
Pour berry juice through finest sieve, allowing it to strain through without pressing (there are many very tiny seeds in blueberries, so the clearer this soup is, the nicer result when it is served).
Return strained juice to pan, add cornstarch mixed with a little water, sugar, spices, and lemon juice, and cook for 5 minutes.
Remove.
Cool.
Chill very well in refrigerator.

Recipe Summary

Cuisine: 
American
Dish: 
Soup
Interest: 
Quick

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4.25357
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1015 Calories from Fat 217

% Daily Value*

Total Fat 25 g38.2%

Saturated Fat 13.4 g67.1%

Trans Fat 0 g

Cholesterol 59.8 mg19.9%

Sodium 106 mg4.4%

Total Carbohydrates 208 g69.3%

Dietary Fiber 16.3 g65.2%

Sugars 162.9 g

Protein 7 g14.9%

Vitamin A 19.8% Vitamin C 136.2%

Calcium 18.7% Iron 13.1%

*Based on a 2000 Calorie diet

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Cold Blueberry Soup Recipe