Chilled Blueberry-Vodka soup
(from cckelly’s recipe box)
My ideas, if the blueberries are perfectly ripe, save out a good handful or more to ‘garnish’ whole on top of soup. I might also substitue creme fraiche for sour cream.
Prep time: 30 minutes
Serves 6 people
Categories: soup-cold
Ingredients
- 2 pints bluedberries, stemmed and rinsed
- 1 c sugar, more or less to taste
- 1 scant tspn cinnamon
- Pinch ground ginger
- Juice of 2 large lemons
- Zest of 1 large lemon
- 1/4 c vodka (or 2 cups water for non alcoholic)
- sour cream, to garnish
Directions
-
In a large pot, add blueberreis, sugar, cinnamon, ginger, lemon juice and zest and water (as needed to acheive the desired consistency).
-
Bring to boil over med. heat.
-
Reduce heat to low and simmer 15-20 minutes, or until blueberries are completely cooked and beginning to fall apart.
-
Remove from heat, let stand until it cools to room temp.
-
In blender or food processor, puree until smooth.
-
Pour into large bowl and refrigerate minimum 1 hour.
-
When chilled, mix the vodka into the berry soup and ladel into serving bowls (or large, decorative martini glasses).
-
Garnish with sour cream or creme fraiche.
-
My tip: add a small dollop of sour cream, and using a toothpick, gently swirl it partially into the soup, then maybe top with a small spoonful more. Put the reserved, fresh, whole berries on top.