Blueberry Soup(From Silver Palate Cookbook)

Rinse berries and remove any stems, leaves or green berries. Put in kettle.

Add water, cloves and cinnamon stick.

Bring to boil over moderate heat.

Stir in honey, reduce heat and simmer, partially covered, until berries are tender, about 15 minutes. Remove from heat and cool to room temperature.

Force soup through a strainer.

Stir in lemon juice, crème de cassis and vinegar. Cover and refrigerate at least 6 hours.

Serve in chilled bowls, garnished with a few berries, a dollop of plain yogurt and sprinkle of grated orange rind.

Yield: 6 servings.