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BLUEBERRY SOUP




Source of Recipe


My


List of Ingredients




1 cup fresh blueberries
2 cups water
1 cinnamon stick
6 Tablespoons sugar
1 teaspoon vinegar
1 lemon slice
2 Tablespoons quick-cooking tapioca


Recipe



Combine water, sugar, tapioca about 3 inches of cinnamon stick, lemon slice and vinegar in a saucepan. Heat to boiling, stirring constantly.

Turn heat down to a simmer, and cover pot and allow to simmer for about 20 minutes. Remove from heat.

Gently stir in the blueberries. Cool the mixture, then chill well. Before serving, remove the lemon and the cinnamon stick.

Serve either hot or cold with a heaping Tablespoon of unsweetened whipped cream.

Makes about 2½ cups