Chilled Blueberry Soup

This beautiful and refreshing soup from Cooking Fresh with The Old Farmer's Almanac is perfect at the height of blueberry season. If using wild blueberries, you may want to reduce the amount of sugar.


1 tablespoon cornstarch
2 cups cold water, divided
2-1/2 cups blueberries
3 tablespoons sugar
1-1/2 cups marsala wine
1/2 cup sour cream or plain yogurt


In a small bowl, dissolve the cornstarch in ¼ cup of the cold water. In a saucepan over low heat, warm the blueberries, cornstarch, remaining water, sugar, and wine. Cook for 15 minutes, or until the blueberries are soft. Set aside for 10 minutes to cool. Process the blueberry mixture in a blender or food processor until all of the ingredients are incorporated and smooth. Chill in the refrigerator. Before serving, add the sour cream and stir. Serve in chilled bowls.


Makes 6 servings.

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