Yield: 4 Servings
|8 teaspoons||Mint (3 tablespoon dried)|
|½ cup||Sour cream|
ÿÿÿÿÿÿÿ ea Juice of one lemon ½ c dry red wine Having spent many summers at the New Jersey seashore, this is one of the ways I learned to use local fresh blueberries and home grown mint. In medium saucepan combine blueberries, water, sugar and mint and bring to a boil.
Reduce heat and simmer about 20 minutes until blueberries are soft. Pour through a sieve, pressing on pulp. Add lemon juice and let cool. Add wine and chill until ready to serve. Just before serving, whisk a little of the soup into the sour cream. Pour back into the soup blending well. Serve garnished with additional dollop of sour cream with a sprig of mint and a blueberry.
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