cold blueberry soup
(1 rating)
Another one from cooking the Costco way
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(1 rating)
Ingredients For cold blueberry soup
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3 cups cold water
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4 cups blueberries, rinsed and drained
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2/3 cup sugar
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ground cinnamon
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2 tablespoons cornstarch
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1/4 cup cold water
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3/4 cup fat-free plain yogurt or sour cream
How To Make cold blueberry soup
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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.
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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.
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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.
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