Cold Blueberry Soup
|Blueberries||4 Cup (64 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cardamom||To Taste|
|Lemon||1⁄2 , juiced|
|Sour cream||1⁄2 Cup (8 tbs)|
Place blueberries in a pan with water to cover.
Bring to a boil on high heat, lower heat, and simmer berries until very soft, 5-10 minutes.
Put berries and liquid through food mill, using the finest disk, or do in blender or processor.
Pour berry juice through finest sieve, allowing it to strain through without pressing (there are many very tiny seeds in blueberries, so the clearer this soup is, the nicer result when it is served).
Return strained juice to pan, add cornstarch mixed with a little water, sugar, spices, and lemon juice, and cook for 5 minutes.
Chill very well in refrigerator.