Chilled Blueberry Soup

Share: 

Rate this Recipe: 

No votes yet

In some European countries, fruit soups are served as a dessert, but our guests seem to prefer them as a prelude to dinner.

Ingredients

2-1/2 cups fresh blueberries
1 tablespoon cornstarch
2 cups cold water
2 tablespoons sugar
1-1/2 cups Marsala wine
1/2 cup sour cream

Instructions

Blend the cornstarch with a little of the cold water; then add the rest of the water, blueberries, sugar and Marsala wine. Simmer for about 15 minutes, or until the blueberries are soft. Set aside for 10 minutes to cool. Whirl in a blender until smooth or put the mixture through a food mill. Chill in the refrigerator.

Stir in the sour cream. Serve in well-chilled bowls.

Cooking & Recipes

Yield: 

8 servings.

Preparation Method

Comments

Add new comment

100 minutes? Seriously? Are

100 minutes? Seriously? Are you sure that isn't supposed to say 10?

cooking time

Thank you for bringing this to our attention! We have fixed the error in cooking time and added a few more details for clarity.

Free Almanac Newsletters

Almanac Weekly Companion 

The Almanac.com General Store

Almanac Recipe Box