"Sheldon" > wrote in message
ps.com...
>
>
> 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
>

Yah, I might try cooking 1/2 the blueberries and pureeing the other half raw
and stirring them in at the end. It might change the texture but you would
get more nutritional value from the blueberries.