Chilled Czech Blueberry Soup Boruvkova Polevka Studena Food

CHILLED BLUEBERRY SOUP

Steps:

• 1. In a deep saucepan, bring the sugar, orange juice, wine or grape juice, and 1 cup water to a boil. Boil for 1 minute, stirring.
• 2. Add the berries and cook 1 minute more.
• 3. Remove from heat and let cool completely.
• 4. Purée the mixture, strain it through a fine sieve, and chill. Pour it into bowls and swirl in the yogurt just before serving.

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.

QUICK CHILLED BLUEBERRY SOUP

Steps:

• In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat. , In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.

CHILLED BLUEBERRY SOUP

Steps:

• 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.
• 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.
• Divide soup among six bowls. Swirl about 2 tablespoons buttermilk into each bowl, and serve immediately.