This beautiful and refreshing soup from Cooking Fresh with The Old Farmer’s Almanac is perfect at the height of blueberry season. If using wild blueberries, you may want to reduce the amount of sugar.
Ingredients
1 tablespoon cornstarch
2 cups cold water, divided
2-1/2 cups blueberries
1-1/2 cups marsala wine
3 tablespoons sugar
1/2 cup sour cream or plain yogurt
Instructions
In a bowl, dissolve cornstarch in 1/4 cup of cold water.
In a saucepan over low heat, cook blueberries, dissolved cornstarch, remaining cold water, wine, and sugar. Cook for 15 minutes, or until blueberries are soft. Set aside for 10 minutes to cool.
In a blender or food processor, purée mixture until ingredients are incorporated and smooth. Chill in refrigerator. Before serving, add sour cream and stir. Serve in chilled bowls.
