Blueberry Cinnamon Soup
|Fresh blueberries||1 Tablespoon (Used For Garnishing)|
|Water||4 Cup (64 tbs)|
|Cinnamon stick||2 Inch|
|Honey||2⁄3 Cup (10.67 tbs)|
|Lemon||1 , juiced|
|Black currant liqueur||3 Tablespoon (Creme De Cassis)|
|Blueberry vinegar||1 Tablespoon|
|Plain yogurt||1 Tablespoon, garnish (Used For Garnishing)|
|Grated orange rind||1 (Used For Garnishing)|
Rinse the blueberries and remove any stems, leaves or green berries.
Put 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 15 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.