Are you looking for a quick refreshing dish? If yes, then here is one amazing recipe that you should try. Usually, blueberries are eaten for desserts. When you use these amazing source of antioxidant in this recipe, you can eat this as an appetizer, dessert or snack. You will be amazed at how delightful and refreshing eating this soup can be!
We know that this is recipe is an uncommon one but give this a try and you will see how amazing this tastes. For this recipe, here are the ingredients that you will be needing:
- 4 cups fresh blueberries. Substitute: frozen (not thawed) blueberries, add more for garnish
- 2 cups of water
- 1 piece of whole cinnamon stick
- 2 tablespoons of honey, add more to taste
- 1 tablespoon of chopped fresh ginger
- 2 pieces of cardamom pods,
- 2 tablespoons of cornstarch
- 1/3 cup of low-fat milk
- 1 cup 4 teaspoons reduced-fat sour cream, divided
The ingredients given above will yield about 8 servings.
In preparing the soup, here are the steps that you should take:
Get a large saucepan and place in your honey, water, blueberries, cinnamon stick, cardamom pods as well as ginger. Bring the ingredients into a boil. Stor from time to time. Reduce the heat then allow it to simmer but keep on stirring. Cook until most of your blueberries have already burst. This usually takes about 1 to 2 minutes. Remove the cinnamon stick as well as cardamom pods from your mixture. Place the mixture into your blender. You must practice caution when you puree hot liquids. Puree the mixture until it becomes smooth. Over your pan, place a fine sieve. Pour the soup through it, flowing back to the pan. Strain out the solids then discard it.
In a measuring cup, place the milk and cornstarch and whisk it well. Add in the blueberr mixture and whisk well. Allow your soup to boil over medium heat, stirring ocassionally. Once it boils, stir the mixture costantly. Allow the soup to thicken a bit. This will take about one minute. Remove pan from heat and let it cool for a while. Transfer the mixture into a bowl. Cover it loosely. Chill the soup until it becomes cold. This will take about 5 hours to two days.
Before serving, whisk in ¼ cup of sour cream into your bowls. Pour in the soup. Once again, top each soup with ½ tsp of sour cream. Garnish with more blueberries and serve it chilled.
Tips and Tricks: If you will be using frozen blueberries, it would be best that you cover the pan during your first step. In this way, the cold blueberry mixture wull be able to boil a lot faster.
Linda Rosario is one of the people working behind the success of chefneeds.com “The Kitchen Every Chef Needs”.
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