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Serve this refreshing chilled blueberry
soup with a dollop of creme fraiche, sour cream or plain yogurt.
Basic Blueberry Soup
- 3 cups water
2 pints blueberries
3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Creme fraiche, sour cream or plain yogurt
for accompaniment
- Bring water to a boil; add blueberries
and sugar and cook for several minutes over medium-low heat,
stirring occasionally.
- Mix cornstarch with cold water. Stir into
berry mixture and bring to a boil again. Cool at room temperature.
Cover and refrigerate.
- Serve chilled with a dollop of creme fraiche,
sour cream or yogurt.
Makes 4 to 6 servings.
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