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Categories:Viewed: 49 - Published at: 7 years ago
Ingredients
- 4 bananas
- 3 tablespoons lemon juice
- 6 cups apple juice
- 14 cup sugar
- 1 12 tablespoons cornstarch
- 12 teaspoon cinnamon
- 2 12 cups heavy cream
- 2 cups blueberries
Method
- 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.
