Yield:Yields about 5 cups
Servings:6 to 8
Blueberries (especially the tiny wild ones) are less sweet and more earthy than you might think. This almost savory take on a fruit soup includes wine, spices, and herbs. It would make an elegant starter.
Working in batches, purée the blueberry mixture in a blender or food processor until smooth. Strain through a medium-mesh sieve into a storage container. Chill thoroughly in the refrigerator, about 4 hours.
To serve, whisk vigorously to loosen the soup (chilling thickens it). Season to taste with more salt. Ladle the soup into serving bowls and garnish with a dollop of sour cream or crème fraîche and a single mint leaf. Serve.
我相信我的这顿饭的准备或使用的成分有问题，但这是我用不可食用的精美烹饪制成的第一道菜。betway电子竞技俱乐部汤证明过度强烈。当我抽样汤的“手指舔”时，我喜欢它，但是不可能吃一个碗是不可能的。如果我尝试再次做到这一点，我相信我会使用少量薄荷，并且会使用新鲜的蓝莓。在过去的时间里，我使用了交易者乔（Joe）冷冻的野蓝莓，但我发现冷冻浆果可能是高度可变的，我想知道这不是问题。即使它们不是“野蓝莓”，我认为甜浆果可能会解决我在这种汤中遇到的问题。
I loved how refreshing this soup was! It's a great starter and my 4 year old niece LOVED it! I added back some of the blueberry pulp after straining the soup for some texture. Really a lovely summer soup.
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review