Blueberry Soup

1. 1

   Combine the berries with the honey, lemon juice, cinnamon stick if using (it's traditional, but I generally don't use any) and a cup of water. Bring to a gentle boil, then turn down to a low simmer, cover and cook 8-10 minutes, until the berries are stewed. (At this point, it's also traditional to strain the berry skins out and just use the juice, but I like to leave them in for more texture.)

2. 2

   Stir the cornstarch into 1 Tbs. of warm water to make a slurry, then stir this into the cooked berries. Bring back to a very gentle boil and cook, stirring, until starting to thicken, about 2 minutes. Remove from the heat and stir in the lemon zest.

3. 3

   Serve warm, or chill and serve later. Top with a scoop of yogurt before serving (or use whipped cream or creme fraiche instead of yogurt if you'd like to make this a dessert).

No nutritional information available.

No additional tips available.