Blueberry Soup

• 3 cups blueberries, fresh or frozen
• 2 tablespoons honey
• 2 teaspoons lemon juice
• 1 cinnamon stick, optional
• 2 teaspoons cornstarch
• 1 teaspoon lemon zest
• Yogurt for serving, if desired

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. 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. 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).

blueberries, honey, lemon juice, cinnamon, cornstarch, lemon zest, serving

Taken from food52.com/recipes/28410-blueberry-soup (may not work)