MalahatTwo7
06-09-2004, 11:50 AM
I always thought SOUP WAS supposed to be HOT???
Cold blueberry soup a fine starter
The Canadian Press June 9, 2004 CREDIT: Canadian Press; HO On a hot day, chilled blueberry soup is a great way to begin.
As a starter at a warm weather luncheon or supper, try this chilled blueberry vanilla soup. Top it with toasted pound cake croutons. Toast 1-inch cubes of golden pound cake in 350 F oven for 10 minutes.
BLUEBERRY VANILLA SOUP
1 cup white wine
- zest and juice of 1 lemon
6 peppercorns, crushed
2 mint sprigs
4 cups blueberries
1/2 cup granulated sugar, divided
1 1/4 cups vanilla yogurt, divided
In large saucepan, bring wine, lemon zest and juice, peppercorns and mint to boil. Reduce heat; simmer until liquid is reduced to 1/4 cup. Stir in blueberries and sugar; cook, covered 15 minutes. Let cool 10 minutes.
Spoon half of the blueberry mixture into blender; blend until smooth. Strain blended mixture into large measuring cup. Repeat with remaining soup. To measuring cup, add cold water to bring measure to 4 cups. Refrigerate until chilled completely, about 4 hours.
To assemble, stir all but 1/4 cup yogurt into blueberry mixture. Divide soup between 4 chilled bowls; drizzle with remaining yogurt and garnish with mint sprigs and lemon zest.
Makes 6 servings.
Source: Go South Produce.
© Times Colonist (Victoria) 2004
Cold blueberry soup a fine starter
The Canadian Press June 9, 2004 CREDIT: Canadian Press; HO On a hot day, chilled blueberry soup is a great way to begin.
As a starter at a warm weather luncheon or supper, try this chilled blueberry vanilla soup. Top it with toasted pound cake croutons. Toast 1-inch cubes of golden pound cake in 350 F oven for 10 minutes.
BLUEBERRY VANILLA SOUP
1 cup white wine
- zest and juice of 1 lemon
6 peppercorns, crushed
2 mint sprigs
4 cups blueberries
1/2 cup granulated sugar, divided
1 1/4 cups vanilla yogurt, divided
In large saucepan, bring wine, lemon zest and juice, peppercorns and mint to boil. Reduce heat; simmer until liquid is reduced to 1/4 cup. Stir in blueberries and sugar; cook, covered 15 minutes. Let cool 10 minutes.
Spoon half of the blueberry mixture into blender; blend until smooth. Strain blended mixture into large measuring cup. Repeat with remaining soup. To measuring cup, add cold water to bring measure to 4 cups. Refrigerate until chilled completely, about 4 hours.
To assemble, stir all but 1/4 cup yogurt into blueberry mixture. Divide soup between 4 chilled bowls; drizzle with remaining yogurt and garnish with mint sprigs and lemon zest.
Makes 6 servings.
Source: Go South Produce.
© Times Colonist (Victoria) 2004