Blueberry and red wine soup

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To someone, blueberry and red wine soup may come as a surprise. But it is a really good combination of flavours. Blueberries (especially the tiny wild ones) are less sweet and more earthy than you might think. This almost savory take on a fruit soup includes wine, spices, and herbs. Red wines adds a richness and depth of flavour to this creamy American soup and prevents it from tasting too sweet. Choose a robust red wine, such as a Californian Zinfandel or a Bulgarian Cabernet Sauvignon. If blueberries are not available, use dark sweet cherries instead. This soup would make an elegant starter.


350 ml cranberry juice

250 ml red wine

1 cinnamon stick

about 125 g caster sugar

250 g blueberries

1 tbsp cornflour mixed with 2 tbsp water

125 ml soured cream

125 ml single cream

fresh mint leaves for garnish (optional)

blueberry and red wine soup


Put the cranberry juice, wine and cinnamon stick into a large saucepan. Add the sugar (the amount depends on the sweetness of the fruit), bring to a boil, and simmer for 15 minutes.

Stir the blueberries into the pan, reserving a few for garnish, and cook for 5 minutes. Add more sugar to taste, if necessary.

Gradually blend the cornflour mixture into the soup, and return to a boil. Cook for 3 minutes or until the soup thickens slightly. Remove the pan from the heat and discard the cinnamon stick. Pour the soup into a bowl and leave to cool for about 30 minutes. Combine the soured cream and single cream and stir into the soup. Cover and chill for at least 3 hours. Garnish with reserved blueberries, a bit of cream and few leaves of fresh mint before serving.