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Cold Blueberry Soup
by Charlie Burke

Last year, after severe cold during the winter and a cold rainy May, the blueberry
crop was very disappointing. The blueberries in our two patches are just now
beginning to turn, the bushes have a heavy set of fruit, and we are eagerly
anticipating an excellent crop. The first berries never get far from the bushes
before they are eaten, but as the yield increases I can expect my wife, Joanne, to
pull out her favorite recipe for blueberry soup.  She's been making this for twenty
years and always returns to it if she tries another; I think the half cup of wine is
what sets it apart.

Cold Blueberry Soup
4 servings

2 cups blueberries
1 1/2 cups water
1/2 cup sugar
1 lemon cut into ten slices
1 small cinnamon stick
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/2 cup fruity red wine (eg zinfandel or pinot noir)
1 1/2 cups sour cream

Combine the berries, sugar, water, lemon and spices in a 1 or 2 quart pan and
bring to a boil. Reduce the heat to a low simmer and cook for 15 minutes. Strain
the mixture into a bowl and refrigerate covered. Just before serving mix in the
wine and sour cream. Serve in chilled bowls, adding a few whole berries and a
dollop of sour cream if you wish. It's a great way to start a meal on a hot summer
night.  

About the author An organic farmer and avid cook, writer Charles Burke is the vice
president of the New Hampshire Farmer’s Market Association (
www.nhfma.org) and helps
run the Sanbornton Farmers' Market. Along with his wife, Joanne, he grows certified
organic herbs, greens and berries at Weather Hill Farm in Sanbornton, NH.   
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