Return to Content

Chilled Blueberry Soup

Chilled Blueberry Soup
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

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 blueberries
  • 1 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.

Updated Friday, July 20th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.