Spiced Blueberry Soup

By Bailey1_

Ingredients

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

Details

Servings 8
Adapted from fitnessmagazine.com

Preparation

Step 1

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.

Directions

Combine blueberries, water, cinnamon stick, honey, ginger and

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 cornstarth

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.

MAKE AHEAD TIP: Prepare through Step 2 and chill for up to 1 day. The finished soup will keep in the refrigerator for up to 5 days.

This gave me a great idea for a frozen pie:I used 1/3c.chai tea,1 tsp.ginger paste,4 blueberry yogurt cups,1/2 tsp.cardomon spice & 4c.fresh/froz.blueberries.Mix tog.Lg.bowl & pour into graham crust.Freeze for 3-4hrs.Great frozen pie;gd for Diabetics.