Blueberry Soup

Rinse blueberries in a baking bowl under cold water, remove stems, leaves and drain on a colander. Defrost frozen ones according to instructions.

Make water, white wine with blueberries, sugar and juice of one lemon in a saucepan at medium temperature for 4 min. Stir cornstarch with a little cold water. Thicken the soup with it. Bring to a boil once, then cool. Stir occasionally to prevent a skin from forming. When almost cooled, pour into soup bowls. Whip the cream until stiff. Gradually add the vanilla sugar. Garnish the blueberry soup with a cream tuff. Preparation: 15 min without cooling Preparation: 15 min Menu 4/204

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