Chilled Blueberry Soup Steak w/ Chimichurri Sauce
Bread & Tomato Salad Play-Doh
The hit of the night was my Chilled Blueberry Soup, or as Henry calls it, Purple Soup. Henry wouldn't go near it, as he prefers to snack on salty, delectable Play-Doh, but the other guests ate it up.
Chilled Blueberry Soup
3 cups fresh blueberries
1 cup water
1/2 cup sugar
2 Tbsp lemon juice
1/2 tsp ground coriander
Dash ground cinnamon
Dash ground cloves
2 Tbsp dry red wine
2/3 cup plain yogurt
2/3 cup sour cream
Mint sprigs and additional sour cream for garnish
In blender, puree berries and water. Pour into small saucepan. Stir in sugar, lemon juice, coriander, cinnamon, and cloves. Bring to boiling, stirring to dissolve sugar. Reduce heat. Cover and simmer for 5 minutes. Pour into medium bowl. Refrigerate until cool. Stir in wine, then yogurt, and sour cream until blended. Cover and refrigerate until well-chilled.
To serve: ladle soup into serving bowls. Whisk extra sour cream until smooth. Using a pastry tube, pipe sour cream in a spiral pattern atop each bowl of soup. Using a wooden toothpick, gently swirl sour cream into lacy designs. Garnish with mint sprigs.
Yield: 5 servings
Recipe from: Victoria Magazine, June, 1993
Make it! You'll love it and it's good for your skin and maybe your kid will sleep well from the two tbsp of wine.