Chilled Blueberry Soup Recipe
Ingredients
| Blueberries | 1 pound | |
| Heavy cream | 4 Cup (16 tbs), divided | |
| Raspberry vinegar | 1/3 Cup (16 tbs) | |
| Honey | 1/3 Cup (16 tbs) |
Directions
Rinse and drain blueberries.
Measure 14 ounces to use in soup; reserve other berries for garnish.
Puree 14 ounces blueberries in blender or food processor.
Add 1 cup cream and raspberry vinegar; process to blend.
In a medium saucepan, heat honey and remaining 3 cups cream over medium heat.
Combine honey mixture with blueberry mixture; refrigerate until well chilled.
Measure 14 ounces to use in soup; reserve other berries for garnish.
Puree 14 ounces blueberries in blender or food processor.
Add 1 cup cream and raspberry vinegar; process to blend.
In a medium saucepan, heat honey and remaining 3 cups cream over medium heat.
Combine honey mixture with blueberry mixture; refrigerate until well chilled.
Chef
