Alpine blueberries from Mt. Seymour

Cold Blueberry Soup

With all this warm weather – cold soup is the perfect light repast

6 cups blueberries
3 cups water
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
juice of 1 medium lemon
1/4 to 1/2 cup creme de cassis (to taste)
1 tablespoon blueberry vinegar
sour cream
fresh tarragon (optional)

Place the blueberries, water, sugar, cinnamon, allspice, salt in a 2 quart soup pot and cook over high heat
for 3 to 5 minutes. Let cool. Add the lemon juice, creme de cassis, and blueberry vinegar. Process in a blender until smooth. Refrigerate for at least 30 minutes, until chilled. Garnish with sour cream, and or fresh tarragon (optional)

Its vivid blue color and delicate scrolls of sour cream make it as beautiful as it is tasty