Recipe by Jan Bulla-Baker, Bloomington Cooking School
Ingredients
SERVINGS: 6-8 Serving(s)
- 3 cups blueberries, rinsed and drained
- 2½ cups water
- 1 cup dry red wine
- ¾ cup sugar
- ¼ teaspoon ground clove
- 1 teaspoon cinnamon
- 1 teaspoon coriander
- 1 tablespoon raspberry or balsamic vinegar, to taste
- ¾ cup yogurt or sour cream, or half and half
Instructions
Process blueberries with 1/2 cup water. Purée and place in large pan with water, wine, sugar and spices, and cook uncovered at medium heat, stirring occasionally, till mixture comes to full boil (7–8 minutes). Remove from heat and let cool (Can combine blueberries and flavoring—not yogurt yet—in saucepan, simmering. Then process with immersion blender.)
Strain if necessary. Taste for sweetness, then add vinegar.
Add a little soup to the yogurt, then add that back to the soup. Whisk until smooth.
