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Blueberry soup

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Ingredients/Components

fresh blueberries, plus additional berries for garnish - 5 c
water - 4 c
whole cloves - 4 item
2-inch piece cinnamon stick
honey - 2/3 c
juice of 1 lemon
creme de cassis black currant liqueur - 3 Tbsp
blueberry vinegar - 1 Tbsp
plain yogurt for garnish - 1 item
grated fresh orange rind for garnish - 1 item

How to make blueberry soup:

Rinse the blueberries and remove any stems, leaves or green berries. Put the berries in a kettle and add the water, cloves and cinnamon stick. Set over moderate heat and bring to a boil. Stir in honey; reduce heat and simmer, partially covered, until berries are very tender, about 5 minutes. Remove from heat and cool to room temperature. Force the soup through a strainer or through the medium blade of a food mill. Stir in lemon juice, creme de cassis and vinegar. Cover and refrigerate for at least 6 hours. Serve in chilled bowls, garnished with a few whole blueberries, a dollop of plain yogurt and a sprinkle of grated orange rind. Serves 6.

Recipe categories: Desserts, Soups & stews, Blueberries.

Rating:

3.7

Average rating: 3.7, total votes: 3

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