Chilled Blueberry Soup
2 cups blueberries, fresh or frozen
½ cup water
¼ cup granulated sugar
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
⅛ teaspoon ground cinnamon
1 ¾ plain yogurt
Crème fraîche
4 fresh mint leaves
In a saucepan, combine blueberries, water, sugar, lemon zest and juice and cinnamon. Cook over low heat, whisking, until berries burst and mixture is smooth. Let cool.
Transfer to a bowl, cover and refrigerate for 2 hours or until cold.
Whisk yogurt into cold blueberry mixture until smooth and creamy. Ladle into bowls; top with a spoonful of creme fraiche and a mint leaf.
Serves four.
"200 Easy Homemade Cheese Recipes" by Debra Amrein-Boyes (2009 Robert Rose, $24.95)
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