As posted on AJC

Ingredients:

• 4 cups small fresh strawberries, hulled
• 4 cups fresh blueberries, stems removed
• 1 cup granulated sugar
• 3 cups water
• 1 lemon, sliced in eight wedges
• 2 short cinnamon sticks
• 1 cup sour cream or plain yogurt, plus extra for garnish
• Extra berries, for garnish, optional
  

In a large heavy saucepan, combine both berries, sugar, water, lemon and cinnamon sticks and bring to a boil. Lower the heat and simmer for 15 minutes. Transfer to a bowl, and chill for 4 hours or overnight. Discard the lemon and cinnamon sticks. Using a blender, puree the soup in batches. Pour into a bowl and whisk in sour cream. Chill several hours for flavors to meld, until ready to serve. Garnished with sour cream and fresh berries, if desired.

Labels: Fourth of July recipes: Chilled Blueberry and Strawberry Soup

This entry was posted by Jacqui Pini, on Thursday, July 2, 2009. You can leave your response .