4 cubes chicken bouillon
5 tablespoons chicken broth
1/2 teaspoon salt
1 tablespoon almond extract
3 cups fresh blueberries
In a 3 quart saucepan over medium-low heat, combine bouillon, broth, salt and almond extract. Bring to a boil. Reduce heat to low, and simmer.
Stir blueberries into the soup, and gradually pour over soup. Heat through, then serve immediately.
I only changed one thing, I used Classic Mulled Blood Orange. The 14% seemed to give it a nice, lite touch. I did double the amount of butter and sugar and Simmer the bananas for 2 minutes. In the meantime, I browned the pitted and cored eggs over a very low heat, just until golden. I added ajuice of fresh lemon and also cubed the pecans. It turned out great! I will definitely make this again!
Great way to use up the blueberries! I substituted blue cheese currants for the currants, also used a banana to add more texture. The only thing I did differently was to put in my pitted strawberries right before putting the blueberries in the cheese. I added my texture in tiny pieces, rather than in spirals. The blue bits just keep falling right out of the pan! Thank you so much for this unique recipe! :)
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