| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New Jersey |
|
4 |
Servings |
INGREDIENTS
| 3 |
c |
Blueberries |
| 8 |
ts |
Mint (3 tablespoon dried) |
| 2 |
c |
Water |
| 1/2 |
c |
Sour cream |
| 1/4 |
c |
Sugar |
INSTRUCTIONS
ÿÿÿÿÿÿÿ ea Juice of one lemon 1/2 c dry red wine Having
spent many summers at the New Jersey seashore, this is one of the ways I
learned to use local fresh blueberries and home grown mint. In medium
saucepan combine blueberries, water, sugar and mint and bring to a boil.
Reduce heat and simmer about 20 minutes until blueberries are soft. Pour
through a sieve, pressing on pulp. Add lemon juice and let cool. Add wine
and chill until ready to serve. Just before serving, whisk a little of the
soup into the sour cream. Pour back into the soup blending well. Serve
garnished with additional dollop of sour cream with a sprig of mint and a
blueberry.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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