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Chilled Blueberry and Strawberry Soup
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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
Ingredients:
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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
Instructions:
In a large heavy saucepan, combine both berries, sugar, water, lemon and cinnamon sticks and bring to a boil. Lower the heat and simmer for 15 minutes. Transfer to a bowl, and chill for 4 hours or overnight.
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)
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)
Notes:
This recipe calls for at least 6 hours of chilling time.
Nutrition:
Per serving (based on 6): 297 calories (percent of calories from fat, 25), 3 grams protein, 57 grams carbohydrates, 5 grams fiber, 9 grams fat (5 grams saturated), 17 milligrams cholesterol, 28 milligrams sodium.
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