Blueberry Soup

• 1 1 lb (.5 kg). bag frozen unsweetened blueberries
• 1 cup (225 ml) water
• 5 tbsp (70 ml) sugar
• 2-1/4 inch-thick lemon slices
• 1 cinnamon stick
• pinch of salt
• 1/2 tsp (2 ml) vanilla extract
• lemon wedges
• low-fat vanilla yogurt

1. Bring first 7 ingredients to boil in heavy medium saucepan over high heat.
2. Stir until sugar dissolves.
3. Reduce heat and simmer until berries are tender, about 15 minutes.
4. Discard lemon slices and cinnamon stick.
5. Puree half of soup in blender or processor.
6. Transfer all of soup to medium bowl and refrigerate until very cold.
7. Divide soup between 2 bowls.
8. Serve with lemon wedges and dollop of vanilla yogurt.

blueberries, water, sugar, lemon slices, cinnamon, salt, vanilla, lemon wedges, lowfat vanilla yogurt

Taken from online-cookbook.com/goto/cook/rpage/000901 (may not work)