Blueberry Soup

1. 1

   Rinse the blueberries and remove any stems, leaves or green berries.

2. 2

   Put the berries in a kettle and add the water, cloves and cinnamon stick.

3. 3

   Set over moderate heat and bring to a boil.

4. 4

   Stir in honey; reduce heat and simmer, partially covered, until berries are very tender, about 5 minutes.

5. 5

   Remove from heat and cool to room temperature.

6. 6

   Force the soup through a strainer or through the medium blade of a food mill.

7. 7

   Stir in lemon juice, creme de cassis and vinegar.

8. 8

   Cover and refrigerate for at least 6 hours.

9. 9

   Serve in chilled bowls, garnished with a few whole blueberries, a dollop of plain yogurt and a sprinkle of grated orange rind.

* Per serving · 4 servings · Values may vary.

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