Saturday, March 25, 2017


Blueberry soup 


500 g blueberries
1 l water
100 g sugar
2 Tbsp starch


Thoroughly wash the blueberries and add in a saucepan with water. Heat it up slowly.

Add sugar and simmer for about 5 minutes.

Meanwhile dissolve the storch in just a little cold water.

Remove the pot from the cooker and stir in the storch, until the soup is slightly thickened.

Serve the warm soup with dry bread and with a shot of liquid cream or a spoonful of whipped cream.

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