Luscious Cold Blueberry Soup
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Family Tested & Approved
light sour cream,or greek yogurt
In a sauce pan combine the water,blueberries,honey,nutmeg,cinnamon,and ginger.
On high heat bring to a boil. Reduce to simmer,and cook and stir until the berries burst open. This should take about 5 minutes.
Pour 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.
whisk 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.
Get 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
Last Updated: Sun, Mar 20, 2016