Summer Blueberry Soup
Summer Blueberry Soup
This recipe comes from Amber & Rye by Zuza Zak and is based on an Eastern European tradition of cold fruit soups.
Ingredients
- 14 oz. blueberries
- 4 cups water
- 1 vanilla bean, split lengthways
- 3 tbsp caster (superfine) sugar
- 1 tbsp cornstarch
- whipped cream
- torn mint leaves
Instructions
- Reserve a few berries to serve on top, then put the rest into a large saucepan with vanilla bean, sugar and 4 cups of water. Bring to a boil, then turn down to a simmer and cook for 15 minutes or until the berries are soft.
- In a small bowl, mix the cornstarch with 3 1/2 oz of water until smooth. Add to the pan and stir constantly until the soup thickens. remove from the heat and allow the soup to cool to room temperature. then chill in the fridge for at least 30 minutes or up to 24 hours.
- Ladle the soup into bowls and top with whipped cream, the reserved berries and a scattering of mint leaves.
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