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
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.
SCANDINAVIAN BLUEBERRY SOUP
Make and share this Scandinavian Blueberry Soup recipe from Food.com.
Provided by Julie Bs Hive
Categories Berries
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick.
- Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.).
- Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.
Nutrition Facts : Calories 242.7, Fat 1.5, SaturatedFat 0.1, Sodium 82.4, Carbohydrate 59.9, Fiber 6.3, Sugar 51, Protein 1
BLUEBERRY SOUP
Categories Sauce Soup/Stew Berry Dairy Dessert Low Fat Low Sodium Wheat/Gluten-Free Blueberry Chill Healthy Bon Appétit
Yield 2 GENEROUS Servings
Number Of Ingredients 9
Steps:
- Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.)
- Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.
NORWEGIAN BLUEBERRY OMELET
Make and share this Norwegian Blueberry Omelet recipe from Food.com.
Provided by BeccaB3c
Categories Breakfast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- For omelet, beat egg whites until stiff, but not dry; set aside.
- In a large mixing bowl, beat egg yolks until thick and lemon colored. Beat in cream and salt. Fold in beaten egg whites.
- Melt butter in heavy frying pan, about 9 inches in diameter, turn in eggs. Turn heat to low, and cook very slowly until eggs are golden brown on bottom, about 10 minutes.
- Place in moderate oven, 350 degrees and bake about 10 minutes or until knife inserted in center comes out clean.
- Loosen omelet from pan. Cut across center. Fold omelet and turn out onto serving platter.
- Sprinkle top with sugar mixed with lemon peel. Slip under broiler for a few seconds until sugar melts and browns slightly. Pour some of the blueberry sauce over omelet.
- Serve immediately. Pass remaining sauce.
- For Hot Blueberry Sauce: Combine in a saucepan the blueberries, water, lemon juice, salt, and dash of cinnamon. Stir together sugar and cornstarch; add to blueberry mixture. Cook over moderate heat, stirring, until sauce is thickened and smooth.
Nutrition Facts : Calories 515.1, Fat 20.7, SaturatedFat 10.8, Cholesterol 324.5, Sodium 447.2, Carbohydrate 76.2, Fiber 1.9, Sugar 69.1, Protein 9.5
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