Serve this elegant blueberry and wine soup,
warm or chilled, as a first course or dessert.
Blueberry Wine Soup
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
1 cup chablis or zinfandel wine
- Juice of 1/2 lime
- 1 pint blueberries
- In a medium saucepan, combine cornstarch
and sugar. Stir in wine, juices and blueberries. Cook over medium
heat, stirring constantly, until mixture boils. Simmer on low
heat for 2 minutes.
- Cool slightly.
- Puree in blender until smooth. (Caution! Hot liquids create steam
which will blow the top
off the blender! Be sure to securely hold blender lid down!)
- Serve warm or chilled.
Makes 4 servings.
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