Lingonberry Blueberry Soup
|Water||2 Cup (32 tbs)|
|Quick-cooking tapioca||3 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Cinnamon stick||2 (Each About 1 1/2 Inch Long)|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Frozen unsweetened blueberries||8 Ounce (1 1/2 Cup)|
|Lingonberries||14 Ounce (1 Jar)|
|Sour cream||1 Cup (16 tbs)|
In a saucepan, combine water, tapioca, sugar, salt, cinnamon, lemon peel, lemon juice, and blueberries.
Over medium-high heat, bring mixture to a boil, stirring constantly; reduce heat and simmer, stirring occasionally, for 5 minutes.
Remove from heat and stir in lingonberries and their liquid until blended.
Cover and refrigerate until well chilled.
Remove cinnamon sticks.
Serve cold and pass a bowl of sour cream to spoon over individual servings.