Luscious Cold Blueberry Soup
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light sour cream,or greek yogurt
1In a sauce pan combine the water,blueberries,honey,nutmeg,cinnamon,and ginger.
2On high heat bring to a boil. Reduce to simmer,and cook and stir until the berries burst open. This should take about 5 minutes.
3Pour hot mixture in to a blender or food processor. Puree until it is smooth. Pour back in to the pan through a sieve catching any skin left from blueberries. Throw the sediment away.
4whisk the corn starch and skim milk together and add to pan with blueberry soup. Cook on medium until it thickens. Cool for a bit. Pour in to a bowl and refrigerate for 2-3 hours until cold.
5Get the soup from the refrigerator.Put soup in bowls and top with sour cream,or Yogurt. Swirl sour cream ,or Yogurt in to soup and serve. Makes 4 servings
Originally Posted: Sun, Jan 12, 2014