Chilled Blueberry Soup
|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)|
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.
Serving size: Complete recipe
Calories 3889 Calories from Fat 3135
% Daily Value*
Total Fat 357 g548.8%
Saturated Fat 221.2 g1106.1%
Trans Fat 0 g
Cholesterol 1315.3 mg438.4%
Sodium 375 mg15.6%
Total Carbohydrates 175 g58.3%
Dietary Fiber 11.1 g44.3%
Sugars 128.4 g
Protein 23 g46.7%
Vitamin A 287.1% Vitamin C 83.8%
Calcium 66.2% Iron 11.1%
*Based on a 2000 Calorie diet