Soups and Stuff

 

  • 2 c fresh blueberries
    1 ½ c water
    ½ tsp orange zest
    ½ c sugar
    2 Tbs orange juice
    2 c buttermilk
    Orange slices, thinly sliced for garnish
    Extra blueberries for garnish

    Combine berries, water, sugar, orange zest and orange juice into saucepan; bring to a boil. Cover and reduce heat; simmer 20 minutes. Remove from heat and cool. Press mixture through a sieve or puree in blender until smooth. Stir in buttermilk; chill and serve with an orange slice and few blueberries. Serves 6.

  • 3/4 c short grain rice
    ½ c sugar
    4 c milk
    1 c fresh blueberries
    ½ c heavy cream
    1 tsp vanilla
    1 ½ tsp cinnamon

    Combine rice and milk in a saucepan; cook until very soft about 45 minutes. Stir in sugar and cinnamon. Cool slightly then fold into blueberries. Preheat the broiler. Whip heavy cream and vanilla; pour over the blueberry rice pudding into a broiler proof dish, top with whipped cream. Sprinkle a few additional berries on top, if desired. Serve immediately. Serves 6-8.

  • 1 ½ Tbs plain Greek yogurt
    1 Tbs mayonnaise
    ¼ c celery, chopped
    ¼ tsp salt
    1 c diced cooked chicken
    ½ c fresh blueberries
    4 large lettuce leaves

    Combine yogurt, mayonnaise, celery and salt. Add chicken and blueberries; stir gently. Plate on top of 2 leaves. Serves 2.

 
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