Polish Blueberry Soup With Apricot Compote

Ingredients

• 750 g blueberries
• 600 ml water
• 150 g soft brown sugar
• 3 tablespoons plain flour
• 300 ml sour cream
• 1/2 teaspoon salt

For the apricot compote

• 750 g apricots, stoned
• 150 g soft brown sugar

Directions

1. 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. 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. 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. 4

   Now add the mixture to the simmering blueberries, stir well and continue to simmer for 10 minutes until the soup thickens.

5. 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. 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.