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In a medium saucepan, combine blueberries, water, and 3/4 cup sugar. Cook over medium heat until soup begins to thicken, about 8-10 minutes. Turn off the heat, add the vanilla bean and mint, and let steep for 30 minutes. Remove vanilla bean and scrape the seeds into the blueberry mixture; discard the bean pod and mint. Using a blender, process the mixture until smooth. Strain mixture through a fine mesh strainer into a picther or storage container; discard the solids. Cover and refrigerate soup.
While soup is cooking, mix creme fraiche with 1 tablespoon sugar and lemon and lime juice. Garnish soup with creme fraiche, cold heavy cream, or milk if desired.
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threeb90 4 months agoI was looking for a recipe to use some FROZEN blueberries from my freezer - I used them in place of the fresh and they worked fine. I did cook them about 15 minutes longer than suggested in the recipe. But about 10 minutes from boiling. I did think the mint flavor was more predominate than the blueberry - I think I will leave it out the next time - it was not bad - but was looking for more berry flavor. The recipe says it serves 2 - but it serves way more - more like 6, maybe 8. I am serving it tonight with vanilla greek yogurt rather than the citrus crème fraiche. Just because that is what I had on hand. I'll see what the family says - but I liked it. It was simple to make and I think sounds very elegant.
lindahillebrandt 4 years ago[I posted this recipe.]