I do love blueberries. As you may recall, my wife and I recently picked a bunch. As much as I do love simply popping a handful in my mouth or eating a blueberry pie for dessert, it is also fun to be a little more creative with them and use them in less traditional ways. In that spirit, I created a simple, but tasty savory blueberry soup.
Fresh blueberries stems removed 300 grams
heavy cream 100 grams
Penzey's Maharajah Curry Powder 1/2 teaspoon
Cayenne powder pinch
salt to taste
Heat the blueberries and cream over low medium heat, stirring occasionally. Add curry, cayenne and salt then finish in a blender. Can be served hot or cold. Serves 4 small portions (rich).