Spiced Bluberry Soup

 

 

A friend of mine posted this on facebook, it sounds like it would be good to have this summer either as a light lunch or as a starter to a dinner when specila guest are invite.

Spiced Blueberry Soup

Delightful and refreshing, this chilled soup works as an appetizer, dessert or snack. If using frozen blueberries, cover the pan in Step 1 to bring the cold blueberry mixture to a boil more quickly.




From EatingWell: August/September 2006

8 servings, about 1/2 cup each | Active Time: 20 minutes | Total Time: 5 hours 20 minutes

Ingredients

• 4 cups fresh or frozen (not thawed) blueberries, plus more for garnish
• 2 cups water
• 1 whole cinnamon stick
• 2 tablespoons honey, or more to taste
• 1 tablespoon chopped fresh ginger
• 2 cardamom pods, (optional)
• 2 tablespoons cornstarch
• 1/3 cup low-fat milk
• 1 cup 4 teaspoons reduced-fat sour cream, divided

Preparation

1. Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. Remove the cardamom pods and cinnamon stick. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids). Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.)
2. Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.
3. Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with 1/2 teaspoon sour cream and swirl decoratively into the soup. Garnish with additional blueberries, if desired.

Tips & Notes

• Make Ahead Tip: Prepare through Step 2 and chill for up to 1 day. The finished soup will keep in the refrigerator for up to 5 days