QUICK CHILLED BLUEBERRY SOUP
When I serve this fruit soup on a warm summer evening, my guests are always delighted. Compliments abound for this sweet and creamy meal starter.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat. , In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.
Nutrition Facts : Calories 188 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.
BLUEBERRY SOUP (MUSTIKKAKEITTO)
Based on a recipe from Anna-Maija's and Juha Tanttu's book, Food from Finland. This might even be good with some whipped cream!
Provided by mersaydees
Categories Berries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine water, blueberries, and sugar in saucepan. Cook and stir for about five minutes.
- Dissolve the potato flour in 50 mls of water. Remove the boiling blueberry mixture from heat. Thoroughly stir the potato flour liquid into the blueberry mixture.
- Return saucepan to stove and bring to a boil. Remove from heat as soon as the first bubbles appear.
- Sprinkle with sugar and cool.
- Serve cold with sweet rusks or cookies.
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