This past October in New York City, I attended a casting call for the program “Master Chef.” One of the candidates I competed with created a pumpkin soup with applewood bacon. He advanced to the following round, but regrettably not me. My version of his soup is seen here. I gave it a personal touch by adding butternut squash and sweet potato and richening it by making it into a bisque. I really do hope you like it as much as I did. Please provide feedback. Half-and-half can be substituted with nonfat milk or half-and-half for a lower-fat choice.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
Ingredients
- 1 ¼ cups fresh or frozen blueberries
- 5 tablespoons sugar
- 2 ½ tablespoons freshly squeezed lemon juice
- 1 teaspoon grated lemon peel
Instructions
- Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.
Reviews
Super easy and delicious!
Love this! It tastes just like blueberry pie minus the crust.