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Cold Blueberry Soup

6 cups blueberries
3 cups water
1/2 tsp. ground cinnamon
1/2 cup sugar
1/4 tsp. ground allspice
1/2 tsp. salt
Juice from 1 medium lemon
1/4 cup crème de cassis
1 Tbsp. blueberry vinegar
For Garnish:  Sour cream, fresh tarragon, strips of orange zest

Place the blueberries, water, sugar, cinnamon, allspice, and salt in a 2 quart
soup pot and cook on high for 3-5 minutes.  Let cool.  Add the lemon juice,
crème de cassis and blueberry vinegar.  Process in a blender or food processor
until smooth.  Refrigerate for at least 30 minutes.  Garnish with sour cream,
fresh tarragon sprigs and orange zest. 

Notes:  This is very sophisticated and special.  Blueberry vinegar can be a bit
difficult to find.  You can substitute fig or raspberry.  But you can find a fabulous
cassis vinegar, perfect for this recipe at igourmet.  Serve in a large martini glass
or a large bowl red wine glass to make it even more glamorous.

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