Recipe - Norwegian Blueberry Soup

1 Envelope unflavored gelatin
One fourth cup Cold water
4 cup Fresh orange juice
3 tablespoon Fresh lemon juice
One fourth cup Sugar
2 cup Fresh blueberries, washed
Fresh mint, for garnish

Soften gelatin in cold water in a custard cup. Place in a pan of hot (not
boiling) water until melted and ready to use. Combine juices and sugar with
melted gelatin. Stir until sugar and gelatin are dissolved. Chill until
mixture begins to thicken. Fold blueberries into mixture. Chill until ready
to serve. Spoon into chilled bouillon cups; garnish with fresh mint.

Recipe by: Lei Gui, Bronx, NY (via r.f.r) Posted to FOODWINE Digest 28 Jun
97 by Ellen Court CourtMoss@NOVANET.NET on Jun 29, 1997