Chilled Blueberry Soup

• 分量: 4

材料

2 C water

2 pt Blueberries

1 C Sugar

1/2t Citric acid or 1/2 Lemon juice

1/2t Cinnamon (optional)

Optional “toppings”

• Yogurt

• Cream

手順

• Bring water & blueberries to a boil in a pot (at least twice the size).

• Stir in the sugar, and cinnamon.

• Boil for 10 minutes on medium heat, stirring occasionally.

• Remove from heat & let cool for 10 minutes, blend the mixture until smooth.

• Bring to boil on medium heat, reduce hat and simmer 10 minutes. Add lemon juice/citric acid

• Remove from heat and let stand to cool & refrigerated until ready to serve.

メモ

• MEASUREMENTS ARE NOT EXACT!! It all depends on how ripen your berries are, so TRUST YOUR TASTE!

• I put down serving size as 4 since I prefer the soup w/o dairy. HOWEVER, the serving size will be between 6-8 depends on the amount of dairy used and you will get an ever-so-lovely dark lavender colored soup.

• If you want to use yoghurt, cool the blueberry mixture until room temp, add yoghurt (<4C) & blend till smooth. Refrigerate until ready to serve.

• If serve w/ cream, just stir in the cream before serving.

• Soup is best overnight or chilled at least 4 hrs before serving. If crunching for time, use half of water to make the soup base, add 8oz ice to help cool down the soup faster While sitting in ice bath.

栄養

• サービングサイズ: 4