European Stars and Stripes (Newspaper) - June 11, 1987, Darmstadt, Hesse                                Illustrations by Betsy Duncan Blueberry soup 4 cups fresh blueberries or two 16-ounce packages unsweetened Frozen blueberries 1% cups sour Cream,.Creme Fraiche or Buttermilk see note at end of recipe % cup sugar or More to taste 2 Tablespoons fresh Lemon juice 1v4 cups Well chilled sparkling water Garnish sour Cream or.Creme Fraiche ground cinnamon Wash and Drain the fresh blueberries or thaw and Drain the Frozen ones. Puree the berries in a blender or food processor then press them through a Sieve into a Large Glass bowl. Whisk in the sour Cream or.Creme Fraiche or Buttermilk sugar and Lemon juice. Taste and add More sugar if desired. Cover and chill until serving time. Just before serving stir in the chilled sparkling water. Mix very Well. Serve immediately in chilled soup bowls. Garnish each serving with a Dollop of sour Cream or.Creme frat Che and a Light sprinkling of ground cinnamon. Makes 6 Servings. Note if you use sour Cream or.Creme Fraiche to make the soup it will be creamy in taste and medium purple in color. If you use Buttermilk the soup will have a More pronounced Blueberry flavor and color. Cherry soup two 16-ounce cans pitted tart cherries unsweetened water packed untrained or one 33-ounce Jar pitted Morello cherries unsweetened water packed untrained 3 cups water % cup sugar grated Peel of 1 Lemon juice of 1 Lemon two 3-Inch cinnamon Sticks 10 whole cloves 2 cups heavy whipping Cream 1 Tablespoon cornstarch 1 cup dry red wine 1/4 cup Kirsch optional Garnish sour Cream.Creme Fraiche or unsweetened whipped Cream in a Large non aluminium Saucepan Combine the cherries with All the juice from the cans of bottle water sugar grated Lemon Peel Lemon juice cinnamon Sticks and cloves. Bring the mixture to a boil Over medium heat stirring occasionally. Remove pan from heat. In a Small bowl or measuring cup stir together the heavy Cream and cornstarch until Well blended. Add to the Cherry mixture then stir in the wine. Return to the stove and bring the mixture to a boil Over medium heat stirring constantly. Transfer to a Large Glass bowl and let Cool to room temperature. Discard the cinnamon Sticks and cloves. Add the optional Kirsch if desired. Cover and refrigerate until thoroughly chilled at least 6 hours or overnight. Serve in chilled soup bowls and Garnish each serving with a Dollop of sour Cream.Creme Fra Che or unsweetened whipped Cream. Makes 6 to 8 Servings. Note this soup is also delicious when served hot. Plum soup three 16-ounce cans purple plums sweetened 3 cups dry red wine i cup sugar % Teaspoon ground cinnamon i Teaspoon freshly grated Nutmeg % Teaspoon White Pepper 1 Tablespoon cornstarch i cup Orange liqueur Cointreau triple Sec 2 Tablespoons fresh Lemon juice 1 Teaspoon freshly grated Lemon Peel Garnish sour Cream or.Creme Fraiche ground cinnamon Drain the plums and Reserve the liquid fit and finely chop he plums. In a Large nun aluminium Saucepan Combine the chopped plums reserved liquid from the cans 2 cups of the red wine sugar cinnamon Nutmeg and White Pepper. Bring to a boil Over medium heat. Reduce heat to Low and simmer partially covered for 10 minutes. In a Small bowl or measuring cup whisk together the remaining 1 cup of wine and the cornstarch. Stir this mixture into the soup continue cooking Over medium heat stirring constantly until the mixture begins to thicken 2 to 3 minutes. Remove from heat and stir in the Orange liqueur Lemon juice and grated Lemon Peel. Transfer to a Large Glass bowl and let come to room temperature. Cover and refrigerate until thoroughly chilled at least 6 hours or overnight. Serve in chilled soup bowls. Garnish each serving with a Dollop of sour Cream or.Creme Fraiche and a sprinkling of ground cinnamon. Makes 6 Servings. Note this soup is also delicious served hot. Creme Fraiche.Creme Fraiche is a Type of slightly tangy thick Cream that can usually be found in the Dairy sections of Many food stores especially in Northern Europe. If it is unavailable you can make the following substitute for it. In a Glass Jar whisk together 1 cup heavy whipping Cream and 1 cup sour Cream. Cover tightly and let stand at room temperature for 12 hours. Stir once More then refrigerate until needed. The.Creme Fra Che will keep for at least two weeks in the refrigerator. Makes 2 cups. C 1987. Sharon Hudgins june 11f 1987 stripes Magazine 5