Chilled Blueberry Soup Recipe

Chilled Blueberry Soup Recipe photo by Taste of Home

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With 100 blueberry bushes in my garden, I'm always looking for recipes calling for this sweet-tart fruit. So I was delighted when my granddaughter shared this one with me. —Edith Richardson, Jasper, Alabama

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Chilled Blueberry Soup Recipe

Prep: 5 min. Cook: 10 min. + chilling

Yield: 4 Servings

5 10 15

Ingredients

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

Directions

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.

Nutritional Facts 1 serving (1 cup) equals 221 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 55 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Chilled Blueberry Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p210