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Ingredients
| bananas: 4 |
| lemon juice: 3 Tbl |
| unsweetened apple juice: 6 cups |
| granulated sugar: 1/4 cup |
| cornstarch: 1 1/2 Tbl |
| ground cinnamon: 1/2 tsp |
| heavy whipping cream (fluid): 2 1/2 cups |
| blueberries: 2 cups |
Veronica's Blueberry and Banana Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
120 min -
Servings
6 serving(s)
Tags
- In a food processor (or use a hand held pureer), puree bananas with lemon juice.
- Place in a pot and bring to a boil with 3-1/2 cups apple juice.
- Add the sugar; set aside.
- Blend the cornsharch into the REMAINING APPLE juice.
- Add to the soup; simmer for 2 minutes.
- Remove and chill.
- Add the cinnamon to the cream.
- Whip into the soup.
- Stir in the blueberries.
- Serve in chilled soup bowls.