Chilled Czech Blueberry Soup Boruvkova Polevka Studena Food

BLUEBERRY SOUP

Steps:

• Blend all ingredients in a food processor except blueberries.
• Fold in blueberries.
• Serve chilled.

BLUEBERRY SOUP (MUSTIKKAKEITTO)

Steps:

• Combine water, blueberries, and sugar in saucepan. Cook and stir for about five minutes.
• Dissolve the potato flour in 50 mls of water. Remove the boiling blueberry mixture from heat. Thoroughly stir the potato flour liquid into the blueberry mixture.
• Return saucepan to stove and bring to a boil. Remove from heat as soon as the first bubbles appear.
• Sprinkle with sugar and cool.
• Serve cold with sweet rusks or cookies.

YOGURT BLUEBERRY "SOUP"

Steps:

• Place blueberries in a microwave safe bowl and defrost until thawed and warm.
• Mix in yogurt and sugar free syrup to taste, adding enough syrup to "soup" it up to your preference!

CHILLED CZECH BLUEBERRY SOUP (BORUVKOVA POLEVKA STUDENA)

Steps:

• Boil 2 cups of blueberries in the water. Stir in salt, cinnamon, and sugar. Remove from heat.
• Whip flour into the sour cream, then whip both into the hot liquid.
• When well blended, return the pot to the heat and bring to a boil. Reduce heat and stir until thickened.
• 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.
• Cooking time includes chill time.

COLD BLUEBERRY "SOUP"

Steps:

• Cut honeydew into small chunks that your blender or food processor can handle.
• Place all ingredients in a blender or food processor (or use an immersion blender) and puree until the only solids that remain are blueberry skins.
• Strain mixture using a mesh strainer or similar device. I generally strain the entire batch twice to get rid of the majority of the blueberry skin pieces.
• Refrigerate for at least one hour before serving; I like to chill it overnight.
• Serve "plain" as is, with a dollop of yogurt or sour cream, and/or garnish with a few whole blueberries.
• Enjoy!

POLISH BLUEBERRY SOUP WITH APRICOT COMPOTE

Steps:

• First make the compote. Place the apricots and sugar in a pan over a low heat for about 45 minutes. Stir now and then very gently, so that the apricots remain relatively whole. Transfer to a bowl, cool and chill in the refrigerator.
• While the compote is simmering, place the blueberries (reserving a few for garnish), water and sugar in a saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.
• Mix the flour, sour cream and salt in a bowl and whisk until smooth. Pour in one cup of the hot blueberry mix and whisk vigorously.
• Now add the mixture to the simmering blueberries, stir well and continue to simmer for 10 minutes until the soup thickens.
• Blend in a food processor until smooth. Transfer to a bowl and leave to cool with cling film resting on the surface to prevent a skin forming. Chill until serving.
• Serve the blueberry soup chilled, garnished with whole blueberries and a blob of compote in the middle of each bowl. Enjoy the remaining compote with yogurt.