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20 minute dinner recipes

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Spiced Blueberry Soup

http://www.eatingwell.com/recipes/spiced_blueberry_soup.html

From EatingWell:  August/September 2006

Delightful and refreshing, this chilled soup works as an appetizer, dessert or snack. If using frozen blueberries, cover the pan in Step 1 to bring the cold blueberry mixture to a boil more quickly.

8 servings, about 1/2 cup each | Active Time: 20 minutes | Total Time: 5 hours 20 minutes

Ingredients

Preparation

  1. Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. Remove the cardamom pods and cinnamon stick. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids). Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.)
  2. Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.
  3. Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with 1/2 teaspoon sour cream and swirl decoratively into the soup. Garnish with additional blueberries, if desired.

Nutrition

Per serving : 115 Calories; 4 g Fat; 3 g Sat; 1 g Mono; 14 mg Cholesterol; 19 g Carbohydrates; 2 g Protein; 2 g Fiber; 21 mg Sodium; 104 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 1 fat

Tips & Notes