Blueberry Soup
A community recipe by AnLiNot tested or verified by Nigella.com
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Heat the water and sugar, mix in the starch diluted in a little cold water. When the liquid is nearly boiling, lift off heat and add blueberries. Stir in and let cook. Take care not to let the soup boil. Lift off at first bubble, otherwise the starch will turn to glue... Chill, and enjoy!
Heat the water and sugar, mix in the starch diluted in a little cold water. When the liquid is nearly boiling, lift off heat and add blueberries. Stir in and let cook. Take care not to let the soup boil. Lift off at first bubble, otherwise the starch will turn to glue... Chill, and enjoy!
Introduction
To eat chilled, as dessert or a light midafternoon snack with a good biscuit. Also excellent fare if you have an upset stomach! Time to make: 5 minutes...
To eat chilled, as dessert or a light midafternoon snack with a good biscuit. Also excellent fare if you have an upset stomach! Time to make: 5 minutes...
Ingredients
Serves: 0
Metric
Cups
- 500 millilitres blueberries (fresh or frozen)
- 500 millilitres water
- 1 tablespoon potato starch
- 2 tablespoons caster sugar (to taste)
- 18 fluid ounces blueberries (fresh or frozen)
- 18 fluid ounces water
- 1 tablespoon potato starch
- 2 tablespoons superfine sugar (to taste)
Method
Blueberry Soup is a community recipe submitted by AnLi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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