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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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BLUEBERRY SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Almond Estate in Grand Prairie, Texas in 1992. Ingredients:
1-1/4 cups fresh blueberries |
1/2 cup buttermilk |
1/2 cup plain yogurt |
10 ounce package raspberries |
1/2 cup vanilla yogurt |
Directions:
1. Blend one cup berries in blender until very smooth then pour through strainer to remove skins.
2. Add buttermilk and plain yogurt together with blueberries and mix well together.
3. Refrigerate until thoroughly chilled.
4. Empty raspberries into a strainer and pulp through strainer with a spoon and throw out seeds.
5. Stir vanilla yogurt together with raspberries and refrigerate until thoroughly chilled.
6. To serve divide blueberry mixture between two bowls and also divide raspberry mixture in two.
7. Add each half to side of bowls then use a knife to swirl mixtures into each other creating pattern.
8. Garnish soup with remaining blueberries then serve immediately.
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