Delightful and refreshing, this chilled soup works as an appetizer, dessert or snack. If using frozen blueberries, cover the pan in Step 1 to bring the cold blueberry mixture to a boil more quickly.

Makes 8 servings, about 1/2 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 5 hours 20 minutes

EASE OF PREPARATION: Easy

4 cups fresh or frozen (not thawed) blueberries, plus more for garnish
2 cups water
1 whole cinnamon stick
2 tablespoons honey, or more to taste
1 tablespoon chopped fresh ginger
2 cardamom pods (optional)
2 tablespoons cornstarch
1/3 cup low-fat milk
1 cup plus 4 teaspoons reduced-fat sour cream, divided

1. Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. Remove the cardamom pods and cinnamon stick. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids). Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.)
2. Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. 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.
3. 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. Garnish with additional blueberries, if desired.

NUTRITION INFORMATION: Per serving: 115 calories; 4 g fat (3 g sat, 1 g mono); 14 mg cholesterol; 19 g carbohydrate; 2 g protein; 2 g fiber; 21 mg sodium; 104 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 fruit, 1 fat

MAKE AHEAD TIP: Prepare through Step 2 and chill for up to 1 day. The finished soup will keep in the refrigerator for up to 5 days.

The flavor of this soup was way to subtle for me and my husband. Tasted bland with a hint of honey. Probably would have been sweeter if sugar was substituted for the honey.

barb, clearwater, fl

In my native Finland, these soups (less the sour cream) are very common and traditional. You can make it with cranberries, a tri-berry mix, rhubarb, etc. Try blueberry or cranberry hot with vanilla ice cream. Or cold with oatmeal or rice pudding. Adjust the amount of berries, not the sugar or honey to add flavor.

, Denver , CO

I love this recipe. I pepped up the spice a bit and added some vanilla. I am finishing it with whipped cream and fresh blueberries as a dessert.

Sarah, Clarkston, MI