Blueberry Soup

1. 1

   Wash and remove stems from blueberries.

2. 2

   Place in pot with 4 cups cold water, lemon rind, cinnamon stick, allspice, sugar and salt.

3. 3

   Cook until berries burst and begin to soften.

4. 4

   Make a thick paste of cornstarch and some cold water.

5. 5

   Add to mixture, cooking until it thickens slightly.

6. 6

   Allow to cool.

7. 7

   Before serving, put six tablespoons sour cream in blender with some of liquid from soup and some of the berries.

8. 8

   Blend until frothy.

9. 9

   Divide into serving bowls and add soup.

10. 10

    Stir so that the sour cream mixture will blend with soup.

11. 11

    Refrigerate.

No additional tips available.