Blueberry Soup
By Yankee Magazine|Sep 07 2007|
Try wild blueberries, or if cultivated berries are your only choice, use fruit juice instead of water for additional flavor.
Yield
Serves 6
Ingredients
2 cups blueberries, fresh or dry-frozen
3 cups water, grape juice, or cranberry juice
1/4 to 1/2 cup sugar
1/2 lemon, sliced
2-inch to 4-inch stick cinnamon
1/2 cup dry white wine (optional)
1 cup cream or sour cream
Sour cream or whipped cream
Instructions
Combine berries, water or juice, sugar, lemon, cinnamon, and wine in saucepan. Bring just to a boil, reduce heat and simmer 25 minutes, partially covered. Remove lemon slices and cinnamon stick and press mixture through food mill. Cool and chill. Add cream and stir until smooth. Garnish with additional sour cream or whipped cream.
