(Stewart, Tabori & Chang, $22.50)
Serves six to eight
2 cups water
1/4 cup sugar
3 cups fresh or frozen blueberries
1 cup Pinot Noir or other wine
1 tablespoon fresh lemon juice
1/2 teaspoon salt
2 to 3tablespoons crème fraîche or sour cream
In large saucepan over medium-high heat, combine water and sugar. Cook until sugar dissolves. Add blueberries and bring to boil. Reduce to simmer and
stir often until blueberries soften and burst. Stir in wine, lemon juice, and salt.
Cook 5 minutes, stirring occasionally.
Let mixture cool in pan. Transfer to food processor or blender and purée about 30 seconds or until smooth. (Strain for a smoother soup.) Refrigerate at least two hours.
Ladle into serving bowls; place teaspoon of crème fraîche in each.
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