Spiced Blueberry Soup

Ingredients

• 4 cups fresh blueberries or 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
• 1/3 cup low-fat milk
• 1 cup reduced-fat sour cream
• 4 teaspoons reduced-fat sour cream

Directions

1. 1

   Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) 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 (use caution when pureeing hot liquids). Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.).

2. 2

   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.

3. 3

   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. Garnish with additional blueberries, if desired.