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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A nice chilly, refreshing fruit soup, great for warmer days, or as an elegant side dish. Ingredients:
4 cups fresh blueberries (not thawed) or 4 cups frozen blueberries (not thawed) |
2 cups water |
1 whole cinnamon stick |
2 tablespoons honey (to taste) |
1 tablespoon chopped fresh ginger |
2 cardamom pods (optional) |
2 tablespoons cornstarch |
1/3 cup low-fat milk |
1 cup reduced-fat sour cream |
4 teaspoons reduced-fat sour cream |
Directions:
1. Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. Remove the cardamom pods and cinnamon stick. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids). Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.).
2. Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.
3. Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with 1/2 teaspoon sour cream and swirl decoratively into the soup. Garnish with additional blueberries, if desired.
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