Blueberry dessert soup
15
10
8
No
Ingredients
- 1 L (4 cups) of frozen or fresh blueberries
- 1.5 L (6 cups) of orange juice
- 50 ml (1/4 cup) of brown sugar
- 1 ml (1/4 teaspoon) of ground cinnamon
- 25 ml (2 tablespoons) of cornstarch
- 25 ml (2 tablespoons) of water
- 4 ml (3/4 teaspoon) of orange zest
- Buttermilk or original yogurt
Preparation
Side-by-side mode
- In a casserole, mix blueberries, orange juice, brown sugar and cinnamon. Bring to a boil. Dissolve cornstarch with water and gradually add to the mixture of blueberries while stirring.
- Cook while stirring until it lightly thickers. Remove from heat and add orange zest. Cool down 5 minutes. In a mixer, mix half the mixture of blueberries until obtaining a puree, then pour in a bowl. Repeat with the other half.
- Cover and refrigerate until evrything is cooled down. Garnish with buttermilk or yogurt and garnish with few blueberries if desired.
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