cold blueberry soup
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- 3 cups cold water
- 4 cups blueberries, rinsed and drained
- 2/3 cup sugar
- ground cinnamon
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 3/4 cup fat-free plain yogurt or sour cream
1bring 3 cups water to a boil in a large pan. Add blueberries, sugar and cinnamon to taste and cook, stirring frequently, over medium low heat until blueberries have soften, about 15 minutes.
2In a small bowl, mix cornstarch with 1/4 cup water and mix until a thick paste forms. Gradually add to the pan, stirring constantly. Bring the soup to a boil over high heat and cook for 3 to 4 minutes, stirring constantly. Remove the pan from the heat and let cool to room temperature.
3Pour soup into a blender or food processor and purée. Refrigerate soup, covered, for several hours or overnight before serving.
To serve, ladle soup into chilled bowls. Add 2 tablespoons yogurt or sour cream on top or swirl lightly into the soup. Sprinkle with additional cinnamon, if desired. Makes four servings.