Cooking by Connie

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.