Foods/Recipes

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