Blueberry Soup (pareve)
Print Recipe
Marvelous, rich, and on the tart side, this soup is truly refreshing
3 cups blueberries
4 cups water
pinch salt
1 tablespoon sugar
1 1/2 cups sour cream
3 tablespoons potato starch
1/8 teaspoon cinnamon
Boil the 2 cups of blueberries in the water. Stir in salt, cinnamon, and sugar. Remove from heat. Whip potato starch 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. Serves 4 to 6.
Notes: Marvelous, rich, and on the tart side, this soup is truly refreshing
Passover Topics
- Chametz Sheavar Alav haPesach: The Supermarket Controversy
- Getting to Know Your Matzah
- What Could Be Hiding in My Romaine?
- From Grapes to Kosher Wine
- A Question of Kitniyot
- Shiurim: Measures and Minimums
- What is Kitniyot?
- Which Foods are Chametz?
Preparing for Passover
- Kashering for Passover
- Pesach Dieters, Take Note: You Can Have Your Potato—and Eat It, Too!
- The Chef’s Table- Healthy Passover Pleasures
- In Search of a Stress-Free Pesach? Try Calling Your Local Pesach Organizer
- Tevilat Keilim
- Hints for Pesach Cleaning
