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.

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.

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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