Blueberry Soup
Item
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Title
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Blueberry Soup
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Identifier
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Soup
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Description
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Blueberry Soup
3 1/2 cups bluebarries, fresh OR 20 oz. blueberries, frozen
1 cup sugar, granulated
1/4 tsp. salt
4 cups water
2 Tbsp. cornstarch
3 Tbsp. cold water
2 cups grape juice
1 tsp. lemon rind, grated
6 tsp. sour cream, dairy
Combine blueberries, sugar, salt, and water and simmer for 15 minutes, until berries are tender. Combine cornstarch, cold water, and grape juice and stir into blueberry mixture, cooking until clear. Add lemon rind. Serve hot or cold with a teaspoon of sour cream.
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Creator
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Michigan League Kitchen
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Subject
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Starter
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Source
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“The University of Michigan Alumnae Council Presents the Michigan League Cookbook : A Collection of Recipes from the Kitchens of the Michigan League.”
Ann Arbor: University of Michigan Alumnae Council of the Alumni Asociation
1984
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Rights
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Gift of Janice B. Longone to the Univesity of Michigan Special Collections
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Type
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Text - Recipe
Blueberry Soup