How to Make Blueberry Soup
Everyone’s favorite dessert is reborn not as a traditional American sweet course, but this time as a potage. The blueberry soup is basically a mix of sour cream, red wine, and yogurt all blended in one delectable and one-of-a-kind gumbo that is served cooled and chilled..
Ingredients:
- 1-1/2 cup of blueberries, frozen or liquefied with juice
- 1 tablespoon lemon juice
- 1 tablespoon red wine
- 1/8 teaspoon crushed or powdered cinnamon
- 1/8 teaspoon minced ginger
- 1/8 teaspoon milled cloves
- 1/3 cup sour cream
- 1/3 cup yogurt not flavored (plain)
- 1/4 cup white refined sugar
Directions:
- In a food processor, pour ½ cup of fresh blueberries and water. Reduce to pulp until the berries are crushed and smashed well.
- In a medium pan over medium heat, add 1 tablespoon of red wine, 1 tablespoon lemon juice, ¼ cup of refined sugar, and 1/8 teaspoon of milled cloves. Stir well until the sugar is melted and liquefied.
- After you let the blueberries along with other ingredients simmer for few minutes, whisk plain yogurt and 1/3 cup of sour cream. Keep cold or refrigerate overnight, or at least 5 hours or so before serving.