Cold Blueberry Soup

Recipe Description

Recipe Ingredients

1 ½ quarts cold water
3 ½ cups fresh blueberries (2 10 oz. packages, frozen)
1 cup granulated sugar
1/8 teaspoon salt
medium piece lemon peel
2 tablespoons flour or (1 tablespoon cornstarch)
heavy cream (optional)

Instructions

Combine blueberries with water, sugar, salt and lemon peel. Bring to a boil, then simmer, covered, for 15 minutes or until berries are tender. Pour mixture through a strainer, mashing berries with spoon. Discard the pulp. Mix flour or cornstarch with 3 tablespoons cold water. Boil blueberry mixture, stir in thickener and cook, stirring about 5 minutes or until slightly thickened. Refrigerate. Serve cold with whipped cream on top.