Blueberry Cinnamon Soup
|Fresh blueberries||1 Tablespoon (Used For Garnishing)|
|Water||4 Cup (64 tbs)|
|Cinnamon stick||2 Inch|
|Honey||2⁄3 Cup (10.67 tbs)|
|Lemon||1 , juiced|
|Black currant liqueur||3 Tablespoon (Creme De Cassis)|
|Blueberry vinegar||1 Tablespoon|
|Plain yogurt||1 Tablespoon, garnish (Used For Garnishing)|
|Grated orange rind||1 (Used For Garnishing)|
Rinse the blueberries and remove any stems, leaves or green berries.
Put berries in a kettle and add the water, cloves and cinnamon stick.
Set over moderate heat and bring to a boil.
Stir in honey, reduce heat and simmer, partially covered, until berries are very tender, about 15 minutes.
Remove from heat and cool to room temperature.
Force the soup through a strainer or through the medium blade of a food mill.
Stir in lemon juice, creme de cassis and vinegar.
Cover and refrigerate for at least 6 hours.
Serving size: Complete recipe
Calories 825 Calories from Fat 8
% Daily Value*
Total Fat 0.97 g1.5%
Saturated Fat 0.41 g2.1%
Trans Fat 0 g
Cholesterol 2 mg0.7%
Sodium 29.4 mg1.2%
Total Carbohydrates 206 g68.5%
Dietary Fiber 9.2 g36.9%
Sugars 187.5 g
Protein 3 g5.5%
Vitamin A 2.8% Vitamin C 125.9%
Calcium 16.4% Iron 11.6%
*Based on a 2000 Calorie diet