Blueberry Buttermilk Soup

2 c blueberries -- washed

1 1/2 cups water

1/2 c sugar

1/2 tsp grated orange rind

2 tbsp orange juice

2 cups buttermilk

1 Thin orange slices

Set aside a few blueberries for garnish. Combine remaining berries, water, sugar, orange rind and orange juice in a saucepan. Bring to a boil. Cover and reduce heat. Simmer 20 minutes. Cool. Press blueberries through a sieve or puree till smooth in a blender. Stir in buttermilk. Chill until icy cold. Over each serving float orange slice topped with a few blueberries. Makes 5 or 6 servings.

Source: 1001 Dairy Dishes from the Sealtest Kitchens, 1963. p. 29

Formatted for MasterCook by Mardi Desjardins, July 14, 1997