Margaret Suran wrote:
> Here is an interesting Summer soup from today's Sunday News. I wanted
> to make it for dinner, but changed my mind.
>
> Blueberry Soup
>
> From today's Sunday News:
>
> Serves 4
>
>
> From Grand Central Oyster Bar. May be served as an appetizer or dessert.
>
> 2 cups fresh blueberries
> 1/2 cup sugar
> 1 1/2 cups water
> 1 lemon cut into 10 slices
> 1 small cinnamon stick
> 1/8 teaspoon ground allspice
> 1/8 teaspoon ground nutmeg
> 1 1/2 teaspoons cornstarch
> 1/2 cup fruity red wine (such as zinfandel or pinot noir)
> 1 1/2 cups vanilla yogurt
>
> Combine blueberries, sugar, water, lemon and spices in a medium-size
> saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes.
>
> Mix cornstarch with wine and stir into blueberry mixture. Continue to
> stir over low heat until soup is slightly thickened.
>
> Strain mixture into a bowl and refrigerate covered for 4 hours. Serve
> in chilled bowls. Add a dollop of yogurt and a few whole blueberries.

It is interesting, because if the berry skins are strained and
discarded then the best part of the nutritional value is lost, the
antioxidants... it's bad enough the berries were cooked, but now it's
not worth the effort to eat. I mean you didn't really need to go
through so many contortions just to sneak another glass of wine. hehe

Sheldon