Blueberry-Cranberry Soup
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Yield: 8 servings
A great soup for an elegant summer dinner. The recipe is based on a Swedish dish for which lingonberries normally would be used. If you can find any, use them. Otherwise, cranberries make a fine American adaptation to this dish. This soup keeps very well, and leftovers are wonderful stirred into plain or vanilla yogurt.Ingredients:
4 cups water3 tablespoons quick-cooking tapioca
1/2 cup white sugar
1/4 teaspoon salt
2 sticks cinnamon, 1-1/2 inches long
1 teaspoon grated lemon zest
1/3 cup lemon juice
1-1/2 cups fresh or frozen unsweetened blueberries
1 can (16 ounces) whole-berry cranberry sauce
Sour cream, to garnish
Instructions:
In a medium-size saucepan, combine all the ingredients except the cranberry sauce and sour cream. Over medium-high heat, bring the mixture to a boil, stirring constantly; then reduce the heat and simmer, stirring constantly, for 5 minutes. Remove from the heat and stir in the cranberry sauce. Cover and refrigerate until well chilled. Serve cold, with a dollop of sour cream.Browse Similar Recipes
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I used fresh cranberries instead of cranberry sauce, which resulted in it being less soupy and more like a sweet and sour side dish. The two berries create a whole new berry flavor.
This was definitely a nice dish we served over the fourth of July. Everyone gave rave reviews for the taste. Easy to make, this one is a keeper.