Blueberry Cinnamon Soup Recipe
Ingredients
| 5 cups fresh blueberries, plus additional berries for garnish | ||
| Water | 4 Cup (16 tbs) | |
| Whole Cloves | 4 | |
| Cinnamon stick | 2 Inch | |
| Honey | 2/3 Cup (16 tbs) | |
| Lemon juice | 1 | |
| Black currant liqueur | 3 Tablespoon | |
| 1 tablespoon blueberry vinegar | ||
| Plain yogurt (garnish) | ||
| Grated fresh orange rind (garnish) | ||
Directions
Rinse the blueberries and remove any stems, leaves or green berries.
Put berries in a kettle and add the water, cloves and cinnamon stick.
Set over moderate heat and bring to a boil.
Stir in honey, reduce heat and simmer, partially covered, until berries are very tender, about 15 minutes.
Remove from heat and cool to room temperature.
Force the soup through a strainer or through the medium blade of a food mill.
Stir in lemon juice, creme de cassis and vinegar.
Cover and refrigerate for at least 6 hours.
Put berries in a kettle and add the water, cloves and cinnamon stick.
Set over moderate heat and bring to a boil.
Stir in honey, reduce heat and simmer, partially covered, until berries are very tender, about 15 minutes.
Remove from heat and cool to room temperature.
Force the soup through a strainer or through the medium blade of a food mill.
Stir in lemon juice, creme de cassis and vinegar.
Cover and refrigerate for at least 6 hours.
Chef
