Blueberry Soup

Serve it hot or cold for a refreshingly different breakfast dish.

Follow this link to the recipe:

Blueberry Soup

•  1 pint blueberries
•     ½  cup water
•     1T cornstarch
•      2T sugar, or more if the berries are sour

Night before:

No work needed  

Next morning:

Wash berries and put into a saucepan

 Mix cornstarch with water and add

 Add sugar, then cover pan and put onto low heat.  Stir occasionally, mashing the berries a bit as they cook.

Serve in a small bowl. 

NOTES:

• Double this if you want a sizeable portion of soup.  This recipe will fill 4 custard cups.
• Serve it cold with a bit of vanilla yogurt topping it or under it. 
• Use 1 cup of water to make it if you plan to serve it cold.
• This is a good way to use up old berries.  You can do this with almost any berry or stone fruit. 
•   I serve this with whole wheat toast or cheese toast.
• You can also reduce the water to 2T, and use as a topping for pancakes or waffles.