Blueberry & Red Wine Soup
Serves 4
- 1 1/2 cups (350 ml) cranberry juice
- 1 cup (250 ml) red wine
- 1 cinnamon stick
- 2/3 cup (125 g) sugar
- 2 cups (250 g) blueberries
- 1 lbsp cornstarch mixed with 2 tbsp water
- 1/2 cup (125ml) sour cream
- 1/2 cup (125 ml) light cream
STEPS :
- Put the cranberry juice, wine, and cinnamon stick into a large saucepan. Add the
sugar (the amount depends on the sweetness of the fruit), bring to a boil, and simmer
for 15 minutes.
- Stir the blueberries into the pan, reserving a few for garnish, and cook for 5 minutes.
Add more sugar to taste if necessary.
- Gradually blend the cornstarch mixture into the soup and return to a boil. Cook
for 3 minutes or until the soup thickens slightly. Remove the pan from the heat
and discard the cinnamon stick. Pour the soup into a bowl and leave to cool for
about 30 minutes.
- Combine the sour cream and light cream and stir into the soup. Cover and chill for
at least 3 hours. Garnish with the reserved blueberries before serving.
* * * Cook's know-how * * *
Red wine adds a richness and depth of flavor to this creamy soup and prevents it
from tasting too sweet. Choose a robust red wine, such as a California Zinfandel
or a Cabernet Sauvignon. If blueberries are not available, use dark sweet cherries
instead.
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