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Chilled Blueberry Soup

Recipe photo courtesy of Antonis Achilleos

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

Source: Martha Stewart Living, August 2003
Servings

Ingredients

Directions

Cook's Notes

Adding extra lemon juice in step two will give the soup more tartness. Serve it thoroughly chilled, accompanied by tuiles, biscotti, or other crisp cookies.

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  • sparkleghost
    21 JUL, 2012
    Made this today from my 2004 annual recipes Martha book and it was absolutely fabulous! My husband and mother thought it was a bit too sweet so maybe only 1/4 cup of sugar on my next try. I am freezing the rest as Popsicles, yumm!
    Reply
  • mmsrjs
    16 JUL, 2008
    Dear AlishaZ, I have never had a glass of booze in my 73 years of life. However I do cook with wine, as the alcohol cooks away and only leave the flavor. Try it, you will like it. Course that depends on the brand; I get "Turning Leaf" and al; think it is good, NO ONE in the family drinks, including the extended family. Turning Leaf is a California Wine. Happy Cooking and Baking.
    Reply
  • saucyjess
    10 JUL, 2008
    I might use maybe that Welch's sparkling "wine" without the alcohol. Or some kind of apple juice I'm sure would work fine. I don't know. Just a suggestion.
    Reply
  • AlishaZ
    29 JUN, 2008
    If I do not want to use wine in this what can I use to replace it?
    Reply

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