Chilled Blueberry Soup
Upload Your Photo- 0Comment
Print
Yield: 8 servings.
In some European countries, fruit soups are served as a dessert, but our guests seem to prefer them as a prelude to dinner.Ingredients:
2-1/2 cups fresh blueberries1 tablespoon cornstarch
2 cups cold water
2 tablespoons sugar
1-1/2 cups Marsala wine
1/2 cup sour cream
Instructions:
Blend the cornstarch with a little of the cold water; then add the rest of the water, blueberries, sugar and Marsala wine. Simmer for about 100 minutes, or until the blueberries are soft. Whirl in blender until smooth or put the mixture through a food mill. Cool.
Stir in the sour cream. Serve well-chilled.
Browse Similar Recipes
- By Category: Soups, Stews, Chowders, Vegetables
- By Prep Methods: Simmer
- By Course: Soup
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
No comments yet.