Blueberry Soup(From Silver Palate Cookbook)

1. 1

   Rinse berries and remove any stems, leaves or green berries. Put in kettle.

2. 2

   Add water, cloves and cinnamon stick.

3. 3

   Bring to boil over moderate heat.

4. 4

   Stir in honey, reduce heat and simmer, partially covered, until berries are tender, about 15 minutes. Remove from heat and cool to room temperature.

5. 5

   Force soup through a strainer.

6. 6

   Stir in lemon juice, creme de cassis and vinegar. Cover and refrigerate at least 6 hours.

7. 7

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

* Per serving · 4 servings · Values may vary.

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