Ingredients
1-1/2 cups fresh blueberries or frozen blueberries, thawed with juice
1/2 cup water
1/4 cup sugar
1 Tbsp lemon juice
1/4 tsp ground coriander
Dash ground cinnamon
Dash ground cloves
1 Tbsp dry red wine
1/3 cup plain yogurt
1/3 cup sour cream
Mint sprigs and additional sour cream for garnish
Instructions
In blender, puree berries and water. Pour into small saucepan.
Stir in sugar, lemon juice, coriander, cinnamon, and cloves.
Bring to boiling, stirring to dissolve sugar. Reduce heat.
Cover and simmer for 5 minutes. Pour into medium bowl.
Refrigerate until cool. Stir in wine, then yogurt, and sour
cream until blended. Cover and refrigerate until well-chilled.
To serve: ladle soup into serving bowls. Whisk sour cream until smooth. Using a pastry tube, pipe sour cream in a spiral pattern atop each bowl of soup. Using a wooden toothpick, gently swirl sour cream into lacy designs. Garnish with mint sprigs.
Yield: 3 servings
Credits
Recipe from: Victoria Magazine, June, 1993
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