Recipe by LibraChick93093
A nice chilly, refreshing fruit soup, great for warmer days, or as an elegant side dish.
Top Review by Sydney Mike
Might be a great treat for a warm day, but I managed to have it on the table during one of our coldest Spring days! Still, with a soup as nice-tasting as this one, I look forward to making it again when the weather gets really hot! Made it with frosen berries & can just imagine what the taste would be like with fresh ones! Thanks for sharing a great recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]
- 4 cups fresh blueberries (not thawed) or 4 cups frozen blueberries (not thawed)
- 2 cups water
- 1 whole cinnamon stick
- 2 tablespoons honey (to taste)
- 1 tablespoon chopped fresh ginger
- 2 cardamom pods (optional)
- 2 tablespoons cornstarch
- 1⁄3 cup low-fat milk
- 1 cup reduced-fat sour cream
- 4 teaspoons reduced-fat sour cream
Directions See How It's Made
- 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.).
- 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.
- 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.