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.