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Chilled Blueberry Soup

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Ingredients
  Fresh blueberries 1 Pound
  Heavy cream 4 Cup (64 tbs), divided
  Raspberry vinegar 1⁄3 Cup (5.33 tbs)
  Honey 1⁄3 Cup (5.33 tbs)
Directions

Rinse and drain blueberries.
Measure 14 ounces to use in soup; reserve other berries for garnish.
Puree 14 ounces blueberries in blender or food processor.
Add 1 cup cream and raspberry vinegar; process to blend.
In a medium saucepan, heat honey and remaining 3 cups cream over medium heat.
Combine honey mixture with blueberry mixture; refrigerate until well chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Blueberry
Interest: 
Gourmet

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