Blueberry Soup Recipe
Ingredients
| Blueberry pie filling | 21 Ounce | |
| Dry sherry | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Cold water | 1⁄2 Cup (8 tbs) | |
| Sour cream | 1 Cup (16 tbs) | |
| Cinnamon | 1 Dash | |
| Salt | 1 Dash |
Nutrition Facts
Serving size
Calories 207 Calories from Fat 66
% Daily Value*
Total Fat 8 g11.6%
Saturated Fat 4.4 g22.1%
Trans Fat 0 g
Cholesterol 19.9 mg6.6%
Sodium 201.2 mg8.4%
Total Carbohydrates 34 g11.2%
Dietary Fiber 1.2 g4.9%
Sugars 22.6 g
Protein 0.83 g1.7%
Vitamin A 4.5% Vitamin C 8.4%
Calcium 4.4% Iron 0.4%
*Based on a 2000 Calorie diet
Directions
Cover and refrigerate 3 hours or more.
Serve in chilled soup bowls.
Serve with hot muffins or biscuits.
Makes 6 servings.
Chef
