Chilled Czech Blueberry Soup Boruvkova Polevka Studena Recipes

Steps:

• Boil 2 cups of blueberries in the water. Stir in salt, cinnamon, and sugar. Remove from heat.
• Whip flour into the sour cream, then whip both into the hot liquid.
• When well blended, return the pot to the heat and bring to a boil. Reduce heat and stir until thickened.
• Remove from heat, stir in another 1/2 cup of blueberries, and chill in refrigerator.
• When ready to serve, stir in the remaining 1/2 cup of blueberries and ladle into bowls.
• Cooking time includes chill time.

Steps:

• In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat. , In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.

Steps:

• Mix together all dry ingredients in bowl of stand mixer.
• Mix together milk, egg, and oil in 2 cup measure, add to flour mixture.
• Knead using dough hook until a very sticky dough forms.
• Scrape sown the sides of the bowl several times during kneading.
• Scrape down the bowl to 'neaten up' the dough ball and let rest/rise in a VERY LOW oven, the lowest possible setting-- for 1 hour-- or until double in bulk.
• Pinch off golf ball sized lumps of dough with floured hands and flatten into a disc, wrap about 6-8 blueberries in the dough, pinching it together, forming a neat ball. Place in steamer (I placed mine on squares of wax paper- don't know if this is absolutely necessary).
• Let rise again in low oven for about 20-30 minute.
• Steam over boiling water for 8 minutes.
• Spoon over some melted butter and cinnamon sugar-- enjoy!

Steps:

• Blend all ingredients in a food processor except blueberries.
• Fold in blueberries.
• Serve chilled.

Steps:

• First make the compote. Place the apricots and sugar in a pan over a low heat for about 45 minutes. Stir now and then very gently, so that the apricots remain relatively whole. Transfer to a bowl, cool and chill in the refrigerator.
• While the compote is simmering, place the blueberries (reserving a few for garnish), water and sugar in a saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.
• Mix the flour, sour cream and salt in a bowl and whisk until smooth. Pour in one cup of the hot blueberry mix and whisk vigorously.
• Now add the mixture to the simmering blueberries, stir well and continue to simmer for 10 minutes until the soup thickens.
• Blend in a food processor until smooth. Transfer to a bowl and leave to cool with cling film resting on the surface to prevent a skin forming. Chill until serving.
• Serve the blueberry soup chilled, garnished with whole blueberries and a blob of compote in the middle of each bowl. Enjoy the remaining compote with yogurt.