Blueberry Soup

[Pam R]

Blueberry Soup

This recipe is from my cookbook Soup a Kosher Collection For my book launch I made vats of this using frozen blueberries instead of fresh.

My publicist kept telling people that this was a dessert soup - but I don't think of it that way. I like to think of it as a blueberry borscht. Serve it with some Cheese Blintzes and you have a great meal.

You Don't get a strong rosemary taste in the soup, but it does add a certain 'je ne sais quoi'.

• 2 lb fresh blueberries -- picked through and well rinsed
  
• 1-1/2 tsp tsp fresh rosemary -- finely chopped
  
• 5 c water
  
• 5 T sugar
  
• 1/4 tsp salt
  
• 1/3 c sour cream
  

Place everything but the sour cream in a pot. Cover and bring to a boil over high heat. Reduce heat and simmer for 3-5 minutes, until the blueberries are soft and have started to split.

Use either a hand blender, a blender or a food processor to puree the soup.

After the soup is pureed, pour through a fine-mesh strainer and use a wooden spoon to work as much liquid and flesh through, while leaving the skin and rosemary behind.

Chill before serving.

Top each bowl of chilled soup with a heaping tsp. of sour cream, or if you prefer, you can substitute yoghurt for the sour cream.

Keywords: Soup, Main Dish, Kosher

( RG1190 )