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Chilled Blueberry Soup
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1/2 cup sugar
2 tablespoons cornstarch
2-3/4 cups water
2 cups fresh or frozen blueberries
1 cinnamon stick (3 inches)
1 can (6 ounces) frozen orange juice concentrate
Sour cream, optional
In a large saucepan, combine sugar and cornstarch. Gradually stir in water until
smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until
thickened. Add blueberries and cinnamon stick; return to a boil. Remove from
the heat. Stir in orange juice concentrate until thawed. Cover and refrigerate
for at least 1 hour. Discard cinnamon stick. Garnish with sour cream if desired.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |