Blueberry Soup

vintage children mom breakfast yellow and blueA few years back a friend had our large family over for dinner, and they served this lovely blueberry soup along with cornish hens stuffed with wild rice.  It was a wonderful dinner.

This recipe is easier than anything I’ve found on the web and it’s incredibly delicious and cooling, too.

Ingredients:
8 ounces sour cream, please do not use the abomination called ‘low fat’ or non-fat.  Let your sour cream BE sour cream.
3 tablespoons sugar or honey
1/8 to 1/4 cup of orange juice
one bag frozen black or blueberries (or the equivilant fresh)- about 12 ounces, more or less.

Directions:
Combine in blender (you might want to divide it in half and put two batches through the blender.

Serve in pretty mugs or old fashioned ironstone bowls as a simply lunch (muffins on the side?) or as a first course in a light porch supper.  So delicious, especially on days when it is just too hot to cook.

I think this serves about four generously. We, of course, multiply practically exponentially.

 

Linked here.

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