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Blueberry & Red Wine Soup

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


  1. 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.
  2. Stir the blueberries into the pan, reserving a few for garnish, and cook for 5 minutes. Add more sugar to taste if necessary.
  3. 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.
  4. 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.
Blueberry & Red Wine Soup

* * * 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.