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Orange Blueberry Soup
1 pint fresh or frozen blueberries (2 cups), divided
5 cups fresh orange juice
3 tablespoons honey
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon grated orange peel (orange part only)
1/2 cup buttermilk
6 mint sprigs
Rinse and drain blueberries; reserve 12 to 18 berries.
Bring blueberries, orange juice, honey and cinnamon to boil in a nonreactive pot.
Dissolve cornstarch in the water. Gradually add to blueberry mixture while stirring mixture. Bring mixture to boil. Add orange peel.
Cool and refrigerate overnight.
For each serving, pour 1 cup into soup bowl and garnish with a swirl of buttermilk, 2 to 3 blueberries and a mint sprig.
Yields 6 servings.
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