Recipe ingredients
- 3 cups water
- 1 quart fresh blueberries, rinsed, stemmed and drained
- 3/4 cup granulated sugar
- Ground cinnamon, to taste
- 2 tablespoons cornstarch
- 1 1/2 to 2 tablespoons cold water
- Sour cream or yogurt (for garnish)
Recipe method
- Bring water to boil in saucepan.
- Add blueberries, sugar and cinnamon.
- Cook for several minutes, stirring to dissolve sugar.
- At this point you can purée the mixture in a blender or food processor leave as is. Set aside.
- In small bowl mix cornstarch with enough cold water to make paste.
- Stir into warm berry mixture and bring to boil again.
- Cool. Cover and refrigerate.
- Serve well chilled with a tablespoon of sour cream or yogurt atop each bowl of soup.
- Sprinkle with additional cinnamon and decorate with mint leaves, if desired.
Other soup recipes:
Chilled blueberry soup recipe
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