Spiced Blueberry Soup

1. 1

   Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan.

2. 2

   Bring to a boil, stirring occasionally.

3. 3

   Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes.

4. 4

   Remove the cardamom pods and cinnamon stick.

5. 5

   Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids).

6. 6

   Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids.

7. 7

   (Discard the solids.

8. 8

   ).

9. 9

   Whisk cornstarch and milk in a measuring cup until smooth.

10. 10

    Whisk into the blueberry mixture.

11. 11

    Bring the soup to a boil over medium heat, stirring.

12. 12

    Boil, stirring constantly, until the soup thickens slightly, about 1 minute.

13. 13

    Remove from the heat and let cool for 10 minutes.

14. 14

    Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.

15. 15

    Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with 1/2 teaspoon sour cream and swirl decoratively into the soup.

16. 16

    Garnish with additional blueberries, if desired.

* Per serving · 4 servings · Values may vary.