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Lingonberry Blueberry Soup

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Ingredients
  Water 2 Cup (32 tbs)
  Quick-cooking tapioca 3 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Blueberry
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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