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


 

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