Recipe: Royal Blueberry Soup

from Cooking Light

Ingredients

 
  • 1 pound dark purple seedless grapes
  • 12 ounces fresh blueberries
  • 1/2 cup white grape juice
  • 2 tablespoons honey
  • 2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • Small fresh mint leaves (optional)

Preparation

  1. 1. Remove stems from fruit. Rinse and pat dry with paper towels. Place fruit in a 4-quart saucepan over medium-high heat. Add grape juice and honey; bring to a boil. Reduce heat to medium; simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Place blueberry mixture in a food processor; process until almost smooth. Strain; discard solids. Chill 2 hours.
  2. 2. Stir in rind, juice, and salt. Ladle about 1/2 cup into each of 5 chilled bowls; garnish with mint and additional lemon rind, if desired.

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