Cold Blueberry Soup
6 cups blueberries
3 cups water
1/2 tsp. ground cinnamon
1/2 cup sugar
1/4 tsp. ground allspice
1/2 tsp. salt
Juice from 1 medium lemon
1/4 cup crème de cassis
1 Tbsp. blueberry vinegar
For Garnish: Sour cream, fresh tarragon, strips of orange zest
Place the blueberries, water, sugar,
cinnamon, allspice, and salt in a 2 quart
soup pot and cook on high for 3-5 minutes. Let cool. Add the lemon
juice,
crème de cassis and blueberry vinegar. Process in a blender or food
processor
until smooth. Refrigerate for at least 30 minutes. Garnish with sour
cream,
fresh tarragon sprigs and orange zest.
Notes: This is very
sophisticated and special. Blueberry vinegar can be a bit
difficult to find. You can substitute fig or raspberry. But you can
find a fabulous
cassis vinegar, perfect for this recipe at
igourmet. Serve
in a large martini glass
or a large bowl red wine glass to make it even more glamorous.
