Blueberry Soup

Ingredients 4 cup(s) blueberries, fresh or frozen (not thawed), plus more for garnish 2 cup(s) water 1 whole cinnamon sticks 2 tablespoon honey 1 tablespoon ginger, fresh, chopped 2 cardamom, pods, (optional) 2 tablespoon cornstarch 1/3 cup(s) milk, lowfat (1%) 1 cup(s) sour cream, reduced-fat, divided 4 teaspoon sour cream, reduced-fat, divided Preparation 1. Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan. 2. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. 3. Remove the cardamom pods and cinnamon stick. 4. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids). 5. Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.) 6. Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. 7. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. 8. Remove from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days. 9. Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with 1/2 teaspoon sour cream and swirl decoratively into the soup. 10. Garnish with additional blueberries, if desired. Thought this would be fun for the spring or summer. You can eat this as a snack; of any morning or afternoon meal.