Recipe Blueberry Soup Amish Cooking Soup Recipes

Soften gelatin in cold water. Stir until dissolved. In large saucepan combine cran-blueberry juice, lemon juice, sugar and blueberries. Bring to boil and simmer 15 minutes. Remove from heat and strain. Add the gelatin mixture and mix thoroughly. Chill until soup is slightly thick. Pour into chilled bowls and serve with a dollop of sour cream and a few blueberries.

Serves 6 to 8

2 pkgs. (1 tablespoon each) unflavored gelatin
1/2 c. cold water
4 c. cran-blueberry or orange juice (cran-apple may be used)
3 T. lemon juice
1/4 c. sugar
2 cups fresh blueberries
sour cream and fresh berries for topping.

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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