Veronica's Blueberry and Banana Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
|
This is one of the recipes that I have tagged in my cookbook that I have not gotten around to making. Great for a hot summer's day. Ingredients:
4 bananas |
3 tablespoons lemon juice |
6 cups apple juice |
1/4 cup sugar |
1 1/2 tablespoons cornstarch |
1/2 teaspoon cinnamon |
2 1/2 cups heavy cream |
2 cups blueberries |
Directions:
1. In a food processor (or use a hand held pureer), puree bananas with lemon juice.
2. Place in a pot and bring to a boil with 3-1/2 cups apple juice.
3. Add the sugar; set aside.
4. Blend the cornsharch into the REMAINING APPLE juice.
5. Add to the soup; simmer for 2 minutes.
6. Remove and chill.
7. Add the cinnamon to the cream.
8. Whip into the soup.
9. Stir in the blueberries.
10. Serve in chilled soup bowls.
|
|