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Blueberry Soup

fast.cook's picture
Ingredients
  Blueberry pie filling 21 Ounce
  Dry sherry 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Sour cream 1 Cup (16 tbs)
  Cinnamon 1 Dash
  Salt 1 Dash
Directions

Combine all ingredients in blender and mix on high speed for 1 minute.
Cover and refrigerate 3 hours or more.
Serve in chilled soup bowls.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Blueberry
Interest: 
Party
Preparation Time: 
10 Minutes
Servings: 
6

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4.18158
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 207 Calories from Fat 66

% Daily Value*

Total Fat 8 g11.6%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 19.9 mg6.6%

Sodium 201.2 mg8.4%

Total Carbohydrates 34 g11.2%

Dietary Fiber 1.2 g4.9%

Sugars 22.6 g

Protein 0.83 g1.7%

Vitamin A 4.5% Vitamin C 8.4%

Calcium 4.4% Iron 0.4%

*Based on a 2000 Calorie diet

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Blueberry Soup Recipe