Blueberry Soup
| Category | Soup
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | 6 servings |
| Source | Silver Palate Cookbook |
| Comment | |
Ingredients
- 5 cups fresh blueberries
- 4 cups water
- 4 whole cloves
- 2 inch stick cinnamon stick
- 2/3 cup honey
- 1 lemon lemon juice
- 3 tablespoons creme de cassis
- 1 tablespoon blueberry vinegar
- yogurt
- grated fresh orange rind
Directions
1. Rinse blueberries and remove any stems, leaves or green berries. 2. 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. 3. 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 a;nd vinegar. Cover and refrigerate for at least 6 hours. 4. Serve in chilled bowls, garnished with a few whole blueberries, a dollop of yogurt and a sprinkle of grated orange rind. Serve this chilled fruit soup as a summertime first course, dessert, or by itself for lunch. Blissfully cool and light.
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