1 - 10 of 34 for blueberry soup
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In a large ... stir yogurt into soup. Ladle soup ... in a chilled soup tureen. Garnish with lemon slices and fresh sprigs of dill if desired. Serves: 4.
In saucepan combine blueberries, water, sugar, lemon slices and cinnamon. Bring to a boil over medium heat. Reduce heat and simmer 15 minutes. Sieve ...
In large saucepan, ... add to the blueberry mixture. Heat to ... whipped cream and whole blueberries. This soup must be thoroughly chilled ahead of serving.
1. Place blueberries in a saucepan with water, maple syrup, cinnamon and cardamon. 2. Cook over low heat for 10 minutes, remove from heat and let ...
1. In a ... press blueberries through a food mill and mix puree with sour cream and sugar until smooth. 2. Serve soup chilled, garnished with lemon slices.
Rinse and drain ... juice. Bring the soup to a boil, ... the soup until it is very cold. Before serving, stir in the wine and then beat in the sour cream.
In medium saucepan, ... to saucepan. Bring blueberry mix to a ... mix and cook until slightly thickened. Chill 6-8 hours. Serve with dollop of sour cream.
In covered blender ... (or press blueberries through food mill; mix puree with sour cream and sugar until smooth). Serve soup garnished with lemon slices.
In a covered blender ... low speed, blend sour cream, blueberries and sugar until smooth. Serve soup garnished with lemon slices. 2 servings, 1 3/4 cups.
Reserve 1 cup blueberries and 1/2 cup peaches. Combine the rest of the ingredients and blend for 2 minutes. Pour into bowl and add reserved ...
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