Blueberry Soup - cooking recipe

Ingredients

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)

Preparation

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