| Yield | 3 |
|---|---|
| Recipes | Fruit |
| Yield | 3 |
|---|---|
| Recipes | Fruit |
Blueberry Soup
1 1/2 c fresh blueberries or frozen blueberries, thawed with juice
1/2 c water
1/4 c sugar
1 T lemon juice
1/4 t ground coriander
dash ground cinnamon
dash ground cloves
1 T dry red wine
1/3 c plain yogurt
1/3 c sour cream
mint sprigs for garnish
In blender, puree berries and water. Pour into small saucepan. Stir in sugar, lemon juice, coriander, cinnamon, and cloves. Bring to boiling, stirring to dissolve sugar. Reduce heat. Cover and simmer for 5 minutes. Pour into medium bowl. Refrigerate until cool. Stir in wine,then yogurt, and sour cream until blended. Cover and refrigerate until well-chilled.
To serve: ladle soup into serving bowls. Whisk sour cream until smooth. Using a pastry tube, pipe sour cream in a spiral pattern atop each bowl of soup. Using a wooden toothpick, gently swirl sour cream into lacy designs. Garnish with mint sprigs.