Healthy Snacks for Kids: Chilled Spicy Blueberry Soup
01/15/2010 | 12:00 AM
High in vitamins and loaded with antioxidants, blueberries are the ultimate brain fruit. And happily they’re in their prime in summer, when our minds can use a workout and our bodies are in need of cooling treats. Our chilled blueberry soup is refreshing as a snack, an appetizer or even a dessert. Try this tasty and fruity take on a gazpacho whenever you feel a need to cool down your body and amp up your brain.
Ingredients:
Combine blueberries, water, cinnamon, honey, ginger and cardamom pods in a large saucepan. Bring to a boil over medium heat, stirring occasionally. When mixture reaches a boil reduce heat and simmer, stirring, until most of the blueberries have burst (1 to 2 minutes). Remove the cardamom pods and cinnamon stick.
Cool the mixture. Puree in a blender or food processor until smooth. Strain out any solid particles that remain.
In a separate bowl, whisk cornstarch into the milk. Pour into blueberry mixture, whisking constantly until completely blended.
In a large saucepan, bring the blueberry mix to a boil over medium heat, stirring constantly. Boil briefly until the soup thickens slightly (about 1 minute). Remove soup from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover, and chill until cold, at least 5 hours or up to 2 days.
Garnish with additional blueberries just before serving.
Serves 4
Ingredients:
- 4 cups fresh or frozen (not thawed) blueberries
- 2 cups water
- 1 whole cinnamon stick
- 2 tablespoons honey (or more to taste)
- 1 tablespoon chopped fresh ginger
- 2 cardamom pods
- 2 tablespoons cornstarch
- 1/3 cup low-fat milk
Combine blueberries, water, cinnamon, honey, ginger and cardamom pods in a large saucepan. Bring to a boil over medium heat, stirring occasionally. When mixture reaches a boil reduce heat and simmer, stirring, until most of the blueberries have burst (1 to 2 minutes). Remove the cardamom pods and cinnamon stick.
Cool the mixture. Puree in a blender or food processor until smooth. Strain out any solid particles that remain.
In a separate bowl, whisk cornstarch into the milk. Pour into blueberry mixture, whisking constantly until completely blended.
In a large saucepan, bring the blueberry mix to a boil over medium heat, stirring constantly. Boil briefly until the soup thickens slightly (about 1 minute). Remove soup from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover, and chill until cold, at least 5 hours or up to 2 days.
Garnish with additional blueberries just before serving.
Serves 4
