A mixture of yogurt, sour cream, and a splash of red wine cuts the sweetness and enriches this cold blueberry soup. You may use fresh or frozen blueberries. Plan on chilling the soup at least 4 hours or overnight before serving.

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Soup and Stew Recipes

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Ingredients

• 1-1/2 cups fresh blueberries (or frozen blueberries, thawed with juice)
• 1/2 cup water
• 1/4 cup white granulated sugar
• 1 Tablespoon lemon juice
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 Tablespoon dry red wine
• 1/3 cup plain yogurt
• 1/3 cup sour cream
• Mint sprigs and additional sour cream for garnish

• Prep Time: 10 minutes
• Cook Time: 15 minutes

• Total Time: 25 minutes

Preparation

Place blueberries and water in a blender or food processor. Puree until smooth. Pour into a small saucepan over medium heat and add sugar, lemon juice, ginger, cinnamon, and cloves. Stir to dissolve sugar.

Reduce heat to low, cover, and simmer blueberries about 5 minutes. Pour soup into a bowl and let come to room temperature. Stir in wine, yogurt, and sour cream, whisking until blended. Cover and refrigerate at least 4 hours or overnight.

To serve, whisk additional sour cream until smooth. Drizzle in a spiral over the top of each bowl of soup and add a mint sprig.

Yield: 4 servings