Preparation:
1. Rinse fresh blueberries; place in saucepan and cover with hot water.
2. Add sugar, lemon slices and cinnamon stick; bring to a boil, then simmer slowly for 20 minutes.
3. Pour through a colander lined with cheesecloth to strain out pulp.
4. Let soup cool; chill thoroughly in refrigerator.
5. At serving time, stir in sour cream, reserving enough for generous dollop on each serving. |
