Return to Content

Chilled Blueberry Soup

Yankee Plus Dec 2015


Chilled Blueberry Soup
1 vote, 3.00 avg. rating (69% score)
Print Friendly

In some European countries, fruit soups are served as a dessert, but our guests seem to prefer them as a prelude to dinner.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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


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

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111