Spiced Blueberry Soup

A nice chilly, refreshing fruit soup, great for warmer days, or as an elegant side dish.

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

Bring to a boil , stirring occasionally.

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

Remove the cardamom pods and cinnamon stick.

Puree the soup in 2 batches in a blender until smooth.

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

Whisk cornstarch and milk in a measuring cup until smooth.

Whisk into the blueberry mixture.

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

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

Remove from the heat and let cool for 10 minutes.

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

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.

Garn.

fresh blueberries, water, cinnamon stick, honey, fresh ginger, cardamom pods, cornstarch, low-fat milk, reduced-fat sour cream