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Blueberry Cinnamon Soup

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Ingredients
  Fresh blueberries 1 Tablespoon (Used For Garnishing)
  Water 4 Cup (64 tbs)
  Whole cloves 4
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Dish: 
Soup
Interest: 
Gourmet

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