Chilled Czech Blueberry Soup Boruvkova Polevka Studena Recipes

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QUICK CHILLED BLUEBERRY SOUP

When I serve this fruit soup on a warm summer evening, my guests are always delighted. Compliments abound for this sweet and creamy meal starter.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6



Quick Chilled Blueberry Soup image

Steps:

  • In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat. , In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.

Nutrition Facts : Calories 188 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.

4 cups fresh or frozen blueberries
3 cups water
2/3 cup sugar
1/4 teaspoon ground allspice
2 cups plain yogurt
Sour cream or additional yogurt, optional

CHILLED CZECH BLUEBERRY SOUP (BORUVKOVA POLEVKA STUDENA)

Rich, and on the tart side, this soup is truly refreshing - a great first course for light luncheons, or summer dinners.

Provided by Brenda.

Categories     Berries

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 7



Chilled Czech Blueberry Soup (Boruvkova Polevka Studena) image

Steps:

  • Boil 2 cups of blueberries in the water. Stir in salt, cinnamon, and sugar. Remove from heat.
  • Whip flour into the sour cream, then whip both into the hot liquid.
  • When well blended, return the pot to the heat and bring to a boil. Reduce heat and stir until thickened.
  • Remove from heat, stir in another 1/2 cup of blueberries, and chill in refrigerator.
  • When ready to serve, stir in the remaining 1/2 cup of blueberries and ladle into bowls.
  • Cooking time includes chill time.

Nutrition Facts : Calories 280.3, Fat 18.5, SaturatedFat 11.3, Cholesterol 38, Sodium 90.4, Carbohydrate 27.1, Fiber 2.8, Sugar 14.1, Protein 4.1

3 cups blueberries
4 cups water
1 pinch salt
1 tablespoon sugar
1 1/2 cups sour cream
3 tablespoons flour
1/8 teaspoon cinnamon

CHILLED BLUEBERRY SOUP

The berries' mild flavor is enhanced by fruity wine in a dessert soup; buttermilk adds a tang along with a swirl of elegance.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 6



Chilled Blueberry Soup image

Steps:

  • In a medium saucepan, combine sugar with 2 cups water; bring to a boil over high heat. Add blueberries, wine, and lemon zest; return to a simmer. Cook, stirring, until blueberries begin to burst, about 3 minutes.
  • Pass mixture through a food mill or a fine sieve into a large bowl, discarding solids. Stir lemon juice into strained liquid. Cover with plastic wrap; refrigerate until completely chilled, about 1 1/2 hours.
  • Divide soup among six bowls. Swirl about 2 tablespoons buttermilk into each bowl, and serve immediately.

Nutrition Facts : Calories 174 g, Cholesterol 2 g, Fat 1 g, Fiber 3 g, Protein 3 g, Sodium 76 g

1/2 cup sugar
4 3/4 cups blueberries (about 1 1/2 pounds), picked over and rinsed
3/4 cup sweet white wine, such as Sauternes, Riesling, or Gewurztraminer
2 teaspoons grated lemon zest
1 1/2 teaspoons freshly squeezed lemon juice
3/4 cup low-fat buttermilk

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