With 100 blueberry bushes in my garden, I’m always looking for recipes calling for this sweet-tart fruit; I was so pleased when my granddaughter shared this one with me. It’s a delightfully different soup.
—EDITH RICHARDSON JASPER, AL
PREP: 5 MIN. • COOK: 10 MIN. + CHILLING • MAKES: 4 SERVINGS
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
1. 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.
2. 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 the cinnamon stick. Garnish with sour cream if desired.
HELPFUL HINT
You can get as fancy as you like with the garnish on your soup. For this elegant look, lay down thin parallel lines of sour cream and cut across them with a knife.