Chilled Blueberry Soup
- Course: Dessert, Soup
- Features: Fast, Kid-Friendly, Meatless
Summary:
Zofia Smardz’s mother used to add wide egg noodles and serve the soup at room temperature for a suppertime meal.
But these days it’s generally served well chilled as an elegant starter. Feel free to play with additional spices: A dash of cloves is tasty, as is allspice or nutmeg.
A few years ago, Smardz started finding similar recipes online that call for a little wine, either red or white, and she endorses that. It adds an oh-so-subtle oomph.
4 to 6 servings
Ingredients:
- 2 cups fresh or frozen blueberries, plus a few for garnish
- 2 cups water
- 1/2 cup sugar
- 8 to 10 thin lemon slices
- 1 cinnamon stick (may substitute 1/4 teaspoon ground cinnamon)
- 1/2 cup red wine, such as pinot noir (optional)
- 1 cup low-fat sour cream or plain low-fat yogurt, plus more for garnish (may use nonfat)
Directions:
Combine the blueberries, water, sugar, lemon slices and cinnamon stick in a medium saucepan; bring to a full boil over high heat, then reduce the heat to medium-low and cook, uncovered, for 15 minutes, stirring once or twice. Strain the mixture into a bowl; discard the solids. Cover and refrigerate for several hours or overnight.
Just before serving, whisk in the wine, if using, and the sour cream or yogurt. (The sour cream or yogurt may break into lumps, but don't worry; they will disappear as you keep whisking.) Divide among chilled bowls; garnish each serving with some berries and an additional dollop of sour cream, if desired.
Recipe Source:
From Outlook assignment editor Zofia Smardz.
E-mail the Food Section with recipe questions.
(James M. Thresher for The Washington Post)
