Friday, April 13, 2012

Chilled Blueberry Soup Recipe

3 cups water
1 quart blueberries stemmed and washed and blotted dry
3/4 cup sugar
1/4 teaspoon cinnamon
2 tablespoons cornstarch
2 tablespoons cold water
Heavy cream whipped for garnish
Bring water to a boil in a medium size saucepan. Add blueberries, sugar and cinnamon. Cook until sugar is dissolve.  You will now need to add these to a blender or food processor to make a puree. Set aside.
Mix cornstarch and water, stir into warm berry mixture and boil again,  then cover it and refrigerate.
To serve place in a bowl add a dollap of whipped cream and mint leaves.

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