Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This is one of the recipes that I have tagged in my cookbook that I have not gotten around to making. It looks wonderful (see picture posted). Great for a hot summer's day.

Ingredients Nutrition

Directions

  1. In a food processor (or use a hand held pureer), puree bananas with lemon juice.
  2. Place in a pot and bring to a boil with 3-1/2 cups apple juice.
  3. Add the sugar; set aside.
  4. Blend the cornsharch into the REMAINING APPLE juice.
  5. Add to the soup; simmer for 2 minutes.
  6. Remove and chill.
  7. Add the cinnamon to the cream.
  8. Whip into the soup.
  9. Stir in the blueberries.
  10. Serve in chilled soup bowls.

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