Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Lunch
Category: Soups & Stews
This Recipe Makes: 8 Serving(s)
What you’ll need
4 cup fresh or frozen blueberries (fresh used in the analysis)6 cup orange juice1/4 cup firmly-packed light brown sugar1/4 tsp. cinnamon2 tbsp. cornstarch2 tbsp. water3/4 tsp. grated orange peel
In a large saucepan, combine blueberries, orange juice, brown sugar and cinnamon. Bring to a boil.
In a small bowl, combine cornstarch and water; gradually stir into blueberry mixture
Cook, stirring frequently, until mixture comes to a simmer and thickens slightly.
Remove from heat; stir in orange peel.
Let cool 15 minutes.
In a blender, puree in batches in blender; pour into a bowl. Cover and chill.
Serve soup cold with a swirl of sour cream and a few blueberries, if desired.
Carbohydrate: 2 1/2