Entertaining: Southern Brunch, with Recipes

Fresh Blueberry Soup

. 3 cups fresh blueberries
. 4-1/2 cups unsweetened grape juice or blueberry juice
. 2 3-inch cinnamon sticks
. 1/4 cup sugar
. 1/4 cup cornstarch
. 1/4 teaspoon ground cardamom
. 1/2 cup water
. 1 tablespoon lemon juice
. Kosher salt to taste
. Crème fraîche

In large saucepan combine blueberries, grape juice, cinnamon, and sugar. Bring to boil over medium heat. Cover; reduce heat, and simmer 5 minutes.

In small bowl combine cornstarch, cardamom, and 1/2 cup water. Stir cornstarch mixture into soup. Cook, stirring constantly, until mixture is thickened and bubbly. Cook and stir 2 minutes more.

Remove soup from heat; transfer to bowl. Cool. Cover and refrigerate until thoroughly chilled. Before serving, stir in lemon juice. Remove cinnamon sticks. Season to taste with salt. Garnish with crème fraîche. Makes 12 to 14 servings (about 1/2 cup per serving).