Polish Blueberry Soup With Apricot Compote

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 750 g blueberries
• 600 ml water
• 150 g soft brown sugar
• 3 tablespoons plain flour
• 300 ml sour cream
• 1/2 teaspoon salt
• 750 g apricots, stoned
• 150 g soft brown sugar

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 now add the mixture to the simmering blueberries, stir well and continue to simmer for 10 minutes until the soup thickens.
• 5 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.
• 6 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.