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Blueberry Soup
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Angela Creighton


  • 1 1 lb (.5 kg). bag frozen unsweetened blueberries
  • 1 cup (225 ml) water
  • 5 tbsp (70 ml) sugar
  • 2-1/4 inch-thick lemon slices
  • 1 cinnamon stick
  • pinch of salt
  • 1/2 tsp (2 ml) vanilla extract
  • lemon wedges
  • low-fat vanilla yogurt
  • Bring first 7 ingredients to boil in heavy medium saucepan over high heat.
  • Stir until sugar dissolves.
  • Reduce heat and simmer until berries are tender, about 15 minutes.
  • Discard lemon slices and cinnamon stick.
  • Puree half of soup in blender or processor.
  • Transfer all of soup to medium bowl and refrigerate until very cold.
  • Divide soup between 2 bowls.
  • Serve with lemon wedges and dollop of vanilla yogurt.

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