Blueberry Soup

• 5 c. fresh blueberries, plus additional berries for garnish
• 4 c. water
• 4 whole cloves
• 2-inch piece cinnamon stick
• 2/3 c. honey
• juice of 1 lemon
• 3 Tbsp. creme de cassis (black currant liqueur)
• 1 Tbsp. blueberry vinegar
• plain yogurt (for garnish)
• grated fresh orange rind (for garnish)

1. Rinse the blueberries and remove any stems, leaves or green berries.
2. Put the berries in a kettle and add the water, cloves and cinnamon stick.
3. Set over moderate heat and bring to a boil.
4. Stir in honey; reduce heat and simmer, partially covered, until berries are very tender, about 5 minutes.
5. Remove from heat and cool to room temperature.
6. Force the soup through a strainer or through the medium blade of a food mill.
7. Stir in lemon juice, creme de cassis and vinegar.
8. Cover and refrigerate for at least 6 hours.
9. Serve in chilled bowls, garnished with a few whole blueberries, a dollop of plain yogurt and a sprinkle of grated orange rind.
10. Serves 6.

fresh blueberries, water, cloves, cinnamon stick, honey, lemon, creme de cassis, blueberry vinegar, yogurt, orange rind

Taken from www.cookbooks.com/Recipe-Details.aspx?id=980 (may not work)