Dorothy's blueberry soup

... a few days ago, I received a lovely note

by Betty Rossi

A few days ago, I received a lovely note from dear friend and fellow Stringer, Dorothy O'Connor. For months, I had been teasing her at our Melrose Mirror meetings, because one Wednesday she stated that she had been home making Blueberry Soup. Being a staunch New Englander and somewhat of a skeptic, you have to prove it to me. I kind of shouted out "Blueberry Soup? Blueberry Soup? What in the world is Blueberry Soup?"

Dorothy said that it was delicious and that people "loved it". All I could think of was, "sure, right!" Well, sure enough, she included the recipe and said that I could share it. It is my honor and pleasure to share with you, Dorothy O'Connor's Chilled Blueberry Soup recipe. Dorothy states that the following recipe is "perfect for a hot, humid day".

1 pint of blueberries
2 cups of water
1 piece cinnamon stick
1/3 cup granulated sugar (or more to taste)
1 lemon, very thinly sliced
2 cups of sour cream or plain yogurt
*taste the berries and if they are not very sweet, use 1/2 cup sugar or more

Combine the berries, water, sugar, cinnamon stick and lemon slices in a heavy saucepan.

Bring to a boil, then simmer for 10 minutes or until the berries are very tender, like mush.

Pour the berry mixture into a sieve or strainer over a bowl. Mash them up a little to get out all of the juice.

Cool the liquid a bit, then add sour cream or yogurt (Dorothy stated that she uses one cup of each).

Mix well with a blender or whisk. (She uses a whisk).

Chill well and re-stir before serving.

Wow! That really sounds great! I am definitely going to try it. Hope that you do too.

September 7, 2012

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