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1/2 cup granulated sugar
Juice from 1 large orange
1 cup rosé or fruity white wine
1 cup water
2 cups fresh wild blueberries (or frozen, thawed, with juice)
1 cup plain yogurt (such as Balkan-style, thinned with a little light cream)

In a medium pot, bring the sugar, orange juice, wine and water to a boil. Simmer for 1 minute while stirring.

Add the wild blueberries and cook for another minute.

Remove from heat and set aside to cool completely.

When cool, purée the mixture and strain through a fine sieve. Discard pulp and thoroughly chill liquid. Ladle chilled soup into bowls and swirl 1/4 cup of the yogurt into each just before serving.

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