What’s For Dinner?
Chilled Blueberry and Strawberry Soup
(First star is lowest, fourth star is highest)
Got more fresh blueberries than your morning bowl of corn flakes can handle?
Try this recipe. This sweet soup is almost like a smoothie in a bowl! It’s a refreshing way to start, or finish, a meal. -- Elizabeth Lee
Hands on time: 15 minutes Total time: 6 hours Serves: 6-8
4 cups small fresh strawberries, hulled
4 cups fresh blueberries, stems removed
1 cup granulated sugar
3¸ cups water
1 lemon, sliced in eight wedges
2 short cinnamon sticks
1 cup sour cream or plain yogurt, plus extra for garnish
Extra berries, for garnish, optional
Discard the lemon and cinnamon sticks. Using a blender, puree the soup in batches. Pour into a bowl and whisk in sour cream. Chill several hours for flavors to meld, until ready to serve.
Garnished with sour cream and fresh berries, if desired. -- Adapted from “Summer on a Plate” by Anna Pump and Gen LeRoy (Simon & Schuster, $23)