Cold Blueberry Soup

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By: The Homemakers Test Kitchen

Blueberries are full of the antioxidants that many of our diets lack. This easy, healthy soup makes a refreshing finish to any summer meal.

Ingredients

1 lemon

1 cup (250 mL) dry white wine

1/2 cup (125 mL) liquid honey

6 cracked peppercorns

2 sprigs fresh mint

3 cups (750 mL) fresh or frozen blueberry

1/4 cup (60 mL) plain yogurt

Preparation

Grate rind from lemon; cut lemon in half and squeeze out juice.

In saucepan, bring wine, lemon rind and juice, honey, peppercorns and mint to boil. Reduce heat and simmer until slightly reduced, about 5 minutes. Strain through fine sieve into clean saucepan. Add blueberries; cook for 5 minutes. Refrigerate until cold. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Transfer half of the soup to serving bowl; set aside. Using hand blender, purée remaining soup until smooth; stir into reserved soup. Ladle into bowls. Spoon in yogurt; swirl in using knife tip.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	223
Protein	2 g
Fat (total)	1 g
Carbohydrate	52 g
Fibre	3 g
Cholesterol	1 mg
Sodium	20 mg
Calcium	4 % RDI
Iron	4 % RDI
Vitamin A	1 % RDI
Vitamin C	22 % RDI
Folate	3 % RDI

Also in this menu:

Healthy eating made easy

Source

Homemakers Magazine: Summer 2004

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