Monday, January 17, 2011

Blueberry-Blackberry Soup

I know what you're thinking... "Soup? For Dessert?" and I will give you a simple, yes.  I made this soup for a dinner party that I hosted back in high school (yes I was one of those people).  This soup was quite a hit and I probably should have made more!

Blueberry-Blackberry Soup

1 1/2 cups fresh or frozen unsweetened blueberries
1 1/2 cups fresh or frozen unsweetened blackberries
2 cups water
3 Tbsp quick cooking tapioca
1/2 to 3/4 cup sugar
1 1/2 Tbsp fresh lemon juice
1 tsp grated lemon rind
1/3 cup sour cream
Ground cinnamon for garnish, optional

  1. Rinse and pick over berries. Drain well. Set aside.
  2. In a 3-quart sauce pan over medium-high heat, mix water, tapioca, 1/2 cup sugar, lemon juice, and grated lemon rind. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and add berries. Simmer, stirring constantly for 5 minutes. Remove from heat . Taste and stir in remaining 1/4 cup sugar, if desired.
  3. In a food processor or blender, puree soup in batches. Strain through a sieve lined with cheese cloth to remove any seeds. Transfer soup to a nonreactive bowl and let cool. Cover and chill for at least 4 hours or overnight.
  4. To serve, stir well before ladling into soup bowls. Garnish each serving with a dollop of sour cream and a sprinkling of cinnamon.

Makes about six 3/4-cup servings.
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