Blueberry dessert soup
15
10
8
No
Ingredients
- 1 litre (4 cups) of frozen or fresh blueberries
- 1.5 litres (6 cups) of orange juice
- 60 ml (1/4 cup) of brown sugar
- A pinch of ground cinnamon
- 30 ml (2 tablespoons) of cornstarch
- 30 ml (2 tablespoons) of water
- 5 ml (1 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 it to the blueberry mixture while stirring.
- Cook while stirring until it lightly thickens. Remove from heat and add orange zest. Cool down for 5 minutes. In a mixer, mix half the blueberry mixture until it becomes a puree, then pour it into a bowl. Repeat with the other half.
- Cover and refrigerate until everything is cooled down. Garnish with buttermilk or yogurt and garnish with few blueberries if desired.
