Blueberry Wine Soup
Serve this elegant blueberry and wine soup, warm or chilled, as a first course or dessert.
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.
- Purée 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.