Chilled Blueberry Soup
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Martha Stewart Living, August 2003
- Yield Serves 6
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Ingredients
- 1/2 cup sugar
- 4 3/4 cups blueberries (about 1 1/2 pounds), picked over and rinsed
- 3/4 cup sweet white wine, such as Sauternes, Riesling, or Gewurztraminer
- 2 teaspoons grated lemon zest
- 1 1/2 teaspoons freshly squeezed lemon juice
- 3/4 cup low-fat buttermilk
Directions
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In a medium saucepan, combine sugar with 2 cups water; bring to a boil over high heat. Add blueberries, wine, and lemon zest; return to a simmer. Cook, stirring, until blueberries begin to burst, about 3 minutes.
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Pass mixture through a food mill or a fine sieve into a large bowl, discarding solids. Stir lemon juice into strained liquid. Cover with plastic wrap; refrigerate until completely chilled, about 1 1/2 hours.
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Divide soup among six bowls. Swirl about 2 tablespoons buttermilk into each bowl, and serve immediately.
Made this today from my 2004 annual recipes Martha book and it was absolutely fabulous! My husband and mother thought it was a bit too sweet so maybe only 1/4 cup of sugar on my next try. I am freezing the rest as Popsicles, yumm!
Dear AlishaZ, I have never had a glass of booze in my 73 years of life. However I do cook with wine, as the alcohol cooks away and only leave the flavor. Try it, you will like it. Course that depends on the brand; I get "Turning Leaf" and al; think it is good, NO ONE in the family drinks, including the extended family. Turning Leaf is a California Wine. Happy Cooking and Baking.
I might use maybe that Welch's sparkling "wine" without the alcohol. Or some kind of apple juice I'm sure would work fine. I don't know. Just a suggestion.
If I do not want to use wine in this what can I use to replace it?