CHILLED BLUEBERRY SOUP
Steps:
- Start by boiling two cups blueberry's in the 4 cups water. Stir in salt, cinnamon, and sugar. Remove from heat. Whip flour into the sour cream, then using a whisk mix together with the hot blueberry liquid. When well blended, return the pan back to the heat and bring to boil. Reduce heat and stir until thickened. Remove from heat, stir in another ½ cup of blueberries, and chill in refrigerator. When ready to serve, stir in the remaining ½ cup of blueberries and ladle into bowls. This dish can be made a day in advance.
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