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Chilled Blueberry Soup

chilled blueberry soup in white bowls with yogurt on top
The Editors
Yield
Makes 6 servings.
Category
Fruit
Course
Soup
Sources
Cooking Fresh With The Old Farmer's Almanac
The Old Farmer's Almanac Garden-Fresh Cookbook
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This beautiful and refreshing soup is perfect for the blueberry season’s height. We recommend making it in advance to give it time to properly chill. 

If using wild blueberries, you may want to reduce the amount of sugar. For a truly special treat, try this soup with home-grown blueberries (we promise, they are quite easy to grow!).

Ingredients
1 tablespoon cornstarch
2 cups cold water, divided
2-1/2 cups blueberries
1-1/2 cups marsala wine
3 tablespoons sugar
1/2 cup sour cream or plain yogurt
Instructions
  1. Dissolve the cornstarch in a bowl with 1/4 cup of cold water.
  2. In a saucepan over low heat, combine blueberries, dissolved cornstarch, remaining cold water, wine, and sugar. Cook for 15 minutes, or until blueberries are soft. Set aside for 10 minutes to cool.
  3. In a blender or food processor, purée mixture until ingredients are incorporated and smooth. Chill in refrigerator. 
  4. Before serving, add sour cream and stir. Serve in chilled bowls.
About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Anne (not verified)

9 months ago

M-M-M ~ Blueberries our favorite !!!