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Spiced Blueberry Soup

From: EatingWell

Delightful and refreshing, this chilled soup works as an appetizer, dessert or snack. If using frozen blueberries, cover the pan in Step 1 to bring the cold blueberry mixture to a boil more quickly.

Servings: 8 servings, about 1/2 cup each
Prep: 20 mins
Total: 5 hrs 20 mins
Rated : 
 by 5 people
Ingredients
4 cups  fresh or frozen (not thawed) blueberries, plus more for garnish
2 cups  water
1 whole  cinnamon stick
2 tablespoons  honey, or more to taste
1 tablespoon  chopped fresh ginger
2   cardamom pods, (optional)
2 tablespoons  cornstarch
1/3 cup  low-fat milk
1 cup 4 teaspoons  reduced-fat sour cream, divided
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.
Tip:
MAKE AHEAD TIP: Prepare through Step 2 and chill for up to 1 day. The finished soup will keep in the refrigerator for up to 5 days.
Nutrition Facts
Calories 115, Total Fat 4 g, Saturated Fat 3 g, Monounsaturated Fat 1 g, Cholesterol 14 mg, Sodium 21 mg, Carbohydrate 19 g, Fiber 2 g, Protein 2 g, Potassium 104 mg. Exchanges: Fruit 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet


Comments (2)
8046878580
huntingmom44 wrote:

This gave me a great idea for a frozen pie:I used 1/3c.chai tea,1 tsp.ginger paste,4 blueberry yogurt cups,1/2 tsp.cardomon spice & 4c.fresh/froz.blueberries.Mix tog.Lg.bowl & pour into graham crust.Freeze for 3-4hrs.Great frozen pie;gd for Diabetics.

7/11/2010 12:00:10 PM Report Abuse
pat.comey wrote:

sounds like it would be worth a try - especially since it uses frozen berries

6/5/2010 06:14:32 AM Report Abuse

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