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Blueberry-Orange
Soup
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| 4
cups blueberries, fresh or frozen 1-1/2 quarts orange juice 1/4 cup firmly-packed light brown sugar 1/4 teaspoon ground cinnamon 2 tablespoons cornstarch 2 tablespoons water 3/4 teaspoon grated orange peel Buttermilk or plain yogurt |
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| In a saucepan, combine blueberries, orange juice, brown sugar and cinnamon; bring to a boil. Dissolve cornstarch with water; gradually stir into blueberry mixture; cook and stir until clear and lightly thickened. Remove from heat; add orange peel. Cool slightly, about 5 minutes. To a blender container, add about half of the blueberry mixture; whirl until pureed. Pour into a bowl. Repeat with remaining blueberry mixture. Cover and refrigerate until chilled. Serve swirled with buttermilk or yogurt, and top with a few blueberries, if desired. | ||
| YIELD: 8 portions | ||
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