Spiced Blueberry Soup

• 4 cups fresh blueberries (not thawed) or 4 cups frozen blueberries (not thawed)
• 2 cups water
• 1 whole cinnamon stick
• 2 tablespoons honey (to taste)
• 1 tablespoon chopped fresh ginger
• 2 cardamom pods (optional)
• 2 tablespoons cornstarch
• 13 cup low-fat milk
• 1 cup reduced-fat sour cream
• 4 teaspoons reduced-fat sour cream

1. Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan.
2. Bring to a boil, stirring occasionally.
3. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes.
4. Remove the cardamom pods and cinnamon stick.
5. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids).
6. Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids.
7. (Discard the solids.
8. ).
9. Whisk cornstarch and milk in a measuring cup until smooth.
10. Whisk into the blueberry mixture.
11. Bring the soup to a boil over medium heat, stirring.
12. Boil, stirring constantly, until the soup thickens slightly, about 1 minute.
13. Remove from the heat and let cool for 10 minutes.
14. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.
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. Garnish with additional blueberries, if desired.

fresh blueberries, water, cinnamon stick, honey, fresh ginger, cardamom pods, cornstarch, lowfat milk, sour cream, sour cream

Taken from www.food.com/recipe/spiced-blueberry-soup-404992 (may not work)