Chilled Blueberry Soup

1. 1

   Start by boiling two cups blueberry's in the 4 cups water. Stir in salt, cinnamon, and sugar. Remove from heat.

2. 2

   Whip flour into the sour cream, then using a whisk mix together with the hot blueberry liquid. When well blended, return the pan back to the heat and bring to boil. Reduce heat and stir until thickened.

3. 3

   Remove from heat, stir in another 1/2 cup of blueberries, and chill in refrigerator. When ready to serve, stir in the remaining 1/2 cup of blueberries and ladle into bowls.

4. 4

   This dish can be made a day in advance.

* Per serving · 4 servings · Values may vary.

No additional tips available.