Recipes

Blueberry-Orange Soup

YIELD: 8 servings

4 cups blueberries, fresh or frozen
1 1/2 qts. orange juice
1/4 cup firmly packed light brown sugar
1/4 tsp. ground cinnamon
2 Tbsps. corn starch
2 Tbsps. water
3/4 tsp. grated orange peel
buttermilk or plain yogurt for garnish

  1. In a saucepan, combine blueberries, orange juice, brown sugar and cinnamon and bring to a boil. Dissolve cornstarch with water and gradually stir into blueberry mixture. cook and stir unti

Register to view the full article

Please register to access this content.

Already a member? .

TAGS: Archive
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish