Spiced Blueberry Soup
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Spiced Blueberry Soup
| Mon, 09-01-2008 - 1:28pm |
Spiced Blueberry Soup
Sophisticated and scrumptious, this chilled soup is the ultimate proof that healthy eating should be anything but boring!
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 (use substitute)
1 tablespoon chopped fresh ginger
2 tablespoons cornstarch
1/3 cup low-fat milk
1 cup plus 4 teaspoons reduced-fat sour cream, divided
Directions:
Combine blueberries, water, cinnamon stick, honey and ginger 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 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 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 at least 5 hours or up to 2 days.
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. Makes 8 servings.
Per serving: 115 calories, 4 grams fat (3 grams saturated, 1 gram monounsaturated), 14 milligrams cholesterol, 19 grams carbohydrates, 2 grams protein, 2 grams fiber, 21 milligrams sodium, 104 milligrams potassium.
Sophisticated and scrumptious, this chilled soup is the ultimate proof that healthy eating should be anything but boring!
Ingredients:
Directions:
Combine blueberries, water, cinnamon stick, honey and ginger 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 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 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 at least 5 hours or up to 2 days.
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. Makes 8 servings.
Per serving: 115 calories, 4 grams fat (3 grams saturated, 1 gram monounsaturated), 14 milligrams cholesterol, 19 grams carbohydrates, 2 grams protein, 2 grams fiber, 21 milligrams sodium, 104 milligrams potassium.


