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Spiced Blueberry Soup

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  5 Hours 20 Minutes
  8 servings, about 1/2 cup each
Delightful and refreshing, this chilled soup works as an appetizer, dessert or snack. If using frozen blueberries, cover the pan in Step 1 to bring the cold blueberry mixture to a boil more quickly.

Make Ahead Tip: Prepare through Step 2 and chill for up to 1 day. The finished soup will keep in the refrigerator for up to 5 days.
RECIPE INGREDIENTS
4 cups  fresh or frozen (not thawed) blueberries, plus more for garnish
2 cups  water
1 whole  cinnamon stick
2 tablespoons  honey, or more to taste
1 tablespoon  chopped fresh ginger
2   cardamom pods (optional)
2 tablespoons  cornstarch
1/3 cup  low-fat milk
1 cup 4 teaspoons   reduced-fat sour cream, divided
Spiced Blueberry Soup Recipe at Cooking.com
DIRECTIONS
Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. Remove the cardamom pods and cinnamon stick. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids). Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids).


Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.


Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with 1/2 teaspoon sour cream and swirl decoratively into the soup. Garnish with additional blueberries, if desired.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   8 servings, about 1/2 cup each
Calories: 115
Fat. Total: 4g
Protein: 2g
Carbohydrates, Total: 19g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 14mg
Sodium: 21mg
% Cal. from Fat: 31%
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