Icy Blueberry Soup

Course : Fruits
Serves: 6
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2 pints fresh or dry-pack frozen blueberries
4 cups hot water
1 cup sugar
1/2 medium lemon -- thinly sliced
1/2 piece cinnamon stick
1 pint sour cream

Preparation / Directions:

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.

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