Chilled Blueberry Soup

From The Country Innkeepers' Cookbook

Vegetables Recipes | Soups, Stews, Chowders Recipes

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.

• 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.

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