Blueberry curd with cashew nuts
Cut the vanilla bean in half lengthwise and scrape the pulp from the pod. Mix the vanilla pulp with milk and cottage cheese. Wash the blueberries. Wash the...
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Sweet blueberry soup
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
200
Calories
29 g
Carbohydrates
2 g
Protein
1 g
Fat
Ingredients:
 | Apple (fresh) | ½ (85 g) |
 | Cornstarch, sauce thickener | ½ Tablespoon |
 | Water, tap water | 200 ml |
 | Blueberries, blueberries (fresh) | 125 g |
 | Lemon zest (fresh) | 1 Knife tip(s) |
 | Soured milk (full fat stage) | 1 Teaspoon |
 | Vanilla powder, vanilla (ground) | 1 Pinch(s) |
 | Cinnamon stick | 5 g |
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Preparation:
Step 1:
Wash blueberries well, if necessary remove small stalks. Set aside about 5 berries. Put the remaining berries in a pot. Wash and core the apple. Cut into small cubes and also add to the blueberries in the pot. Add about 200 ml of water and stir in the cinnamon stick, vanilla and lemon zest. Bring to the boil briefly.
Step 2:
Mix again briefly, remove the cinnamon stick and puree the berry-apple mix with a blender until creamy. Mix the cornstarch in a small cup with about half a teaspoon of water until smooth.
Step 3:
Now heat the blueberry soup again slightly and stir in the cornstarch until the mixture thickens a bit.
Step 4:
Finally, serve the blueberry soup (if you like you can also enjoy it cold) and top with a tablespoon of soured milk and garnish with the remaining berries. Enjoy.
Macronutrient distribution:
The recipe Sweet blueberry soup is composed of the following macronutrients.
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Kitchen utensils needed:
Blender
Pot
Stove
Tablespoon
Teaspoon
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