Lake House Restaurant

Waterford, Maine

Specialty Recipe

Chilled Maine Blueberry Soup

Ingredients

2 pounds Maine wild blueberries (fresh or frozen)

1/2 cup honey

1/2 cup lemon juice

1/2 teaspoon white pepper

2-1/2 to 3 pounds sour cream

1/2 cup melon liqueur

1/2 dark rum

Place blueberries, honey and lemon juice in a stainless steel pot and cover with water. Bring to a full boil. Turn off heat and cool. Puree in a blender and pour through a very small holed strainer several times to remove the seeds. Whisk in sour cream, melon liqueur and dark rum.

Chill 24 hours. Serve in chilled bowls. Garnish with whipped cream and a mint leaf.

Serves: 8 - 12

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