Blueberry Soup
A Uncategorized recipe with fresh blueberries plus additional berries for garnish, water, whole cloves. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
Rinse the blueberries and remove any stems, leaves or green berries.
fresh blueberries plus additional berries for garnish(5 c) - 2
Put the berries in a kettle and add the water, cloves and cinnamon stick.
fresh blueberries plus additional berries for garnish(5 c)water(4 c)whole cloves(4)2-inch piece cinnamon stick - 3
Set over moderate heat and bring to a boil.
- 4
Stir in honey; reduce heat and simmer, partially covered, until berries are very tender, about 5 minutes.
fresh blueberries plus additional berries for garnish(5 c)honey(2/3 c) - 5
Remove from heat and cool to room temperature.
- 6
Force the soup through a strainer or through the medium blade of a food mill.
- 7
Stir in lemon juice, creme de cassis and vinegar.
juice of 1 lemoncreme de cassis black currant liqueur(3 tbsp)blueberry vinegar(1 tbsp) - 8
Cover and refrigerate for at least 6 hours.
- 9
Serve in chilled bowls, garnished with a few whole blueberries, a dollop of plain yogurt and a sprinkle of grated orange rind.
fresh blueberries plus additional berries for garnish(5 c)whole cloves(4)plain yogurt for garnishgrated fresh orange rind for garnish - 10
Serves 6.
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Blueberry Soup
A Uncategorized recipe with fresh blueberries plus additional berries for garnish, water, whole cloves. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
10 steps- 1
Rinse the blueberries and remove any stems, leaves or green berries.
fresh blueberries plus additional berries for garnish(5 c) - 2
Put the berries in a kettle and add the water, cloves and cinnamon stick.
fresh blueberries plus additional berries for garnish(5 c)water(4 c)whole cloves(4)2-inch piece cinnamon stick - 3
Set over moderate heat and bring to a boil.
- 4
Stir in honey; reduce heat and simmer, partially covered, until berries are very tender, about 5 minutes.
fresh blueberries plus additional berries for garnish(5 c)honey(2/3 c) - 5
Remove from heat and cool to room temperature.
- 6
Force the soup through a strainer or through the medium blade of a food mill.
- 7
Stir in lemon juice, creme de cassis and vinegar.
juice of 1 lemoncreme de cassis black currant liqueur(3 tbsp)blueberry vinegar(1 tbsp) - 8
Cover and refrigerate for at least 6 hours.
- 9
Serve in chilled bowls, garnished with a few whole blueberries, a dollop of plain yogurt and a sprinkle of grated orange rind.
fresh blueberries plus additional berries for garnish(5 c)whole cloves(4)plain yogurt for garnishgrated fresh orange rind for garnish - 10
Serves 6.
Rate this recipe
