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2014 年 12 月 30 日  星期二   晴天


Spiced Blueberry Soup 分類: 未分類


From EatingWell.com
Delightful and refreshing, this chilled soup works as an appetizer, dessert or snack. If using frozen blueberries, cover the pan in Step 1 to bring the cold blueberry mixture to a boil more quickly.

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Nutritional Information

Calories    115
Total Fat    4g
Saturated Fat    3g
Cholesterol    14mg
Sodium    21mg
Total Carbohydrate    19g
Dietary Fiber    --
Sugars    --
Protein    2g
Calcium    0
spiced blueberry soup

Serves: 8

Total Time: 5 hr 20 min

Cook Time: 20 min

Ingredients
    U.S.         Metric     Conversion chart

    4 cup(s) fresh or frozen (not thawed) blueberries, plus more for garnish
    2 cup(s) water
    1 whole(s) cinnamon stick
    2 tablespoon(s) honey, or more to taste
    1 tablespoon(s) chopped fresh ginger
    2 cardamom pods, (optional)
    2 tablespoon(s) cornstarch
    1/3 cup(s) low-fat milk
    1 reduced-fat sour cream, divided

Directions

    Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. Remove the cardamom pods and cinnamon stick. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids). Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.)
    Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.
    Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with 1/2 teaspoon sour cream and swirl decoratively into the soup. Garnish with additional blueberries, if desired.
 






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