Blueberry buttermilk soup
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Blueberries; washed |
| 1½ | cup | Water |
| ½ | cup | Sugar |
| ½ | teaspoon | Grated orange rind |
| 2 | tablespoons | Orange juice |
| 2 | cups | Buttermilk |
| 1 | Thin orange slices | |
Directions
Set aside a few blueberries for garnish. Combine remaining berries, water, sugar, orange rind and orange juice in a saucepan. Bring to a boil. Cover and reduce heat. Simmer 20 minutes. Cool. Press blueberries through a sieve or puree till smooth in a blender. Stir in buttermilk. Chill until icy cold. Over each serving float orange slice topped with a few blueberries.
Makes 5 or 6 servings.
Source: 1001 Dairy Dishes from the Sealtest Kitchens, 1963. p. 29 Formatted for MasterCook by Mardi Desjardins, July 14, 1997 Posted to MC-Recipe Digest V1 #674 by Mardi Desjardins <amdesjar@...> on Jul 15, 1997