Norwegian Blueberry Soup
Yield
4 servingsPrep
30 minCook
0 minReady
120 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ¼ | cup |
water
cold |
|
| 4 | cups |
orange juice
fresh |
|
| 3 | tablespoons |
lemon juice
fresh |
|
| ¼ | cup |
sugar
|
|
| 2 | cups |
blueberries
fresh, washed |
|
| 1 | x |
mint leaves
fresh, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 59 | ml |
water
cold |
|
| 946 | ml |
orange juice
fresh |
|
| 45 | ml |
lemon juice
fresh |
|
| 59 | ml |
sugar
|
|
| 473 | ml |
blueberries
fresh, washed |
|
| 1 | x |
mint leaves
fresh, for garnish |
*
|
Directions
Soften gelatin in cold water in a custard cup.
Place in a pan of hot (not boiling) water until melted and ready to use.
Combine juices and sugar with melted gelatin.
Stir until sugar and gelatin are dissolved.
Chill until mixture begins to thicken.
Fold blueberries into mixture.
Chill until ready to serve.
Spoon into chilled bouillon cups; garnish with fresh mint.
