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Blueberry Soup I (Dairy)
This recipe is kosher for Passover.
Blueberry Soup I (Dairy) Submitted by Diane Kasterson, St. Louis MO | Dairy

Serves 4 to 6.

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.