This Blueberry-Cranberry Soup makes an elegant summer dinner. The recipe is based on a Swedish dish for which lingonberries normally would be used. If you can find any, use them. Otherwise, cranberries make a fine American adaptation to this dish. This soup keeps very well, and leftovers are wonderful stirred into plain or vanilla yogurt.
Yield: 8 servings
- 4 cups water
- 3 tablespoons quick-cooking tapioca
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 2 sticks cinnamon, 1-1/2 inches long
- 1 teaspoon grated lemon zest
- 1/3 cup lemon juice
- 1-1/2 cups fresh or frozen unsweetened blueberries
- 1 can (16 ounces) whole-berry cranberry sauce
- Sour cream, to garnish
In a medium-size saucepan, combine all the ingredients except the cranberry sauce and sour cream. Over medium-high heat, bring the mixture to a boil, stirring constantly; then reduce the heat and simmer, stirring constantly, for 5 minutes. Remove from the heat and stir in the cranberry sauce. Cover and refrigerate until well chilled. Serve cold, with a dollop of sour cream.