Recipe: Chilled Blueberry Soup and Blueberry Wine Soup for Kitty, SC

Hi Kitty:-) Here are two recipes that I found on the internet. Neither is from Taste of Home but maybe one is close. If not, maybe someone will post the exact recipe for which you are searching.

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CHILLED BLUEBERRY SOUP
Source: the State of Maine Blueberry Festival, Union, ME.
Makes 6-8 servings

Can be a unique summer appetizer or a low-fat desert.

1 tablespoon cornstarch
2 cups cold water, divided
2 1/2 cups fresh blueberries, cleaned
3 tablespoons sugar
1 1/2 cups Marsala wine
1/2 cup nonfat sour cream or yogurt

Mix cornstarch with 1/4 cup of the cold water. Pour into a saucepan and combine with blueberries, remaining water, sugar, and wine. Cook over low heat until blueberries are soft, about 15 minutes.

Mix in blender or food processor until berries are smooth. Chill well in refrigerator.

Before serving, stir in sour cream or yogurt; ladle into chilled bowls.

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BLUEBERRY WINE SOUP
Makes 4 servings

1/4 cup sugar
1 tablespoon cornstarch
1 cup Chablis or zinfandel wine
Juice of 1/2 lime
1 pint blueberries

In a medium saucepan, combine cornstarch and sugar. Stir in wine, juices and blueberries. Cook over medium heat, stirring constantly, until mixture boils. Simmer on low heat for 2 minutes. Cool slightly.

Puree in blender until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)

Serve warm or chilled.