Chilled Czech Blueberry Soup 


Boruvkova Polevka Studena


   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.