Chilled Czech Blueberry Soup
Marvelous, rich, and on the tart side, this soup is
truly refreshing - a great first course for light
luncheons, picnics, or for an aromatic alfresco dinner
of grilled meats in the summertime.
3 cups blueberries
4 cup water
1 pinch salt
1 Tablespoon sugar
1 1/2 cup sour cream
3 Tablespoons flour
1/8 teaspoon cinnamon
Boil 2 cups of blueberries in the water. Stir in salt, cinnamon,
and sugar. Remove from heat.
Whip flour into the sour cream, then whip both into the hot
liquid. When well blended, return the pot to the heat and bring
to a boil. Reduce heat and stir until thickened.
Remove from heat, stir in another 1/2 cup of blueberries, and
chill in refrigerator.
When ready to serve, stir in the remaining 1/2 cup of blueberries
and ladle into bowls.
Serve cold to 4 to 6 as a first course.