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Orange Blueberry Soup   Veg  CD SP 25mins plus chilling

Serves 4     Cold Vegetarian Fruit Soups Gluten Wheat free  Eggless

Ingredients
275g/10oz Fresh or Frozen Blueberries
720ml/24fl.oz. Orange Juice
25g/1oz Brown Sugar
1 x 2-inch Cinnamon stick
1 tbsp Cornflour
2 tbsp Water
1 tbsp Grated Orange Zest
4 tbsp Plain Yoghurt or Crème Frâiche to garnish
Mint leaves to garnish (optional)

Instructions

1. Place the blueberries, orange juice, brown sugar and cinnamon in a large saucepan and bring to the boil mixing well.

2. Reduce the heat then simmer for 10 minutes, stirring from time to time.

3. Dissolve cornflour with the water and gradually stir into blueberry mixture. Raise the heat and cook, stirring constantly, until clear and lightly thickened.

4. Allow to get cold then remove the cinnamon stick, transfer to a bowl and chill for 6-8 hours.

Just before serving, swirl in the yogurt or add a dollop of crème frâiche and garnish with the mint if using.

 

  More Soup  Recipes  | Summer Recipes  | What's in Season  |  More Blueberry Recipes

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

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