Are you looking for a cool desert soup? This blueberry soup isn't overly sweet, and some warming spices add complexity to the flavor. Garnish with sliced mint leaves and additional blueberries!
Combine the blueberries, water, cinnamon stick, honey, ginger, cardamom. cumin, and nutmeg in a large saucepan. Bring to a boil, stirring occasionally. Reduce the heat and simmer, stirring, 1 to 2 minutes.
4 cups blueberries, 2 cups water, 1 3-inch cinnamon stick, 1 tablespoon honey, 1 tablespoon ground ginger, ½ teaspoon ground cardamom, ½ teaspoon ground cumin, ½ teaspoon ground nutmeg
Remove the cinnamon stick. Puree the soup in a blender until smooth, in two batches if necessary.
Put a fine mesh sieve over the pan or a large bowl and pour the soup through it, straining out any solids. Discard the solids. If you used a bowl, pour the soup back into the pan.
Whisk the cornstarch and half and half in a small bowl until smooth.
2 tablespoons cornstarch, ½ cup half and half
Whisk the cornstarch mixture into the blueberry mixture.
Bring the soup to a boil over medium heat. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let it cool for 10 minutes.
Transfer the soup to a bowl, loosely cover, and chill until cold, at least 3 hours.
Just before serving, whisk 1 cup of sour cream into the soup and ladle into bowls.
1 cup sour cream
Top each serving with 1 teaspoon of sour cream. Garnish with additional blueberries and thinly sliced mint leaves.
Additional sour cream, Fresh mint leaves, Additional blueberries