Tuesday, July 4, 2017

Blueberry Soup with Wine


2 cups water
1 Tablespoon cornstarch
2  ½ to 2 ¾ cups fresh blueberries,
3 Tablespoons sugar
1 ½ cups  wine  *
½ cup sour cream or plain yogurt


Wire whisk cornstarch with ¼ cup water.
Combine blueberries, cornstarch, water, sugar, and wine.
Cook on low heat until blueberries are soft (15-20 minutes).
Put in food processor and blend until berries are smooth.
(You can also use an Immersions Blender)
Chill overnight in refrigerator.
Serve with a dollop of sour cream or yogurt. Serves 2-3

*Here are some ideas for wines to use in the Blueberry soup:

1 ½ cups Marsala wine
1 ¼ cups grape juice
1 teaspoon brandy
1 ¼ cups dry white wine
1 teaspoon brandy
¾ cup sherry
¾ cup sweet vermouth
Use your favorite and experiment.