preparation
Rinse the blueberries and remove any stems, leaves or green berries. Put the berries in a kettle and add the water, cloves and cinnamon stick. Set over moderate heat and bring to a boil. Stir in honey; reduce heat and simmer, partially covered, until berries are very tender, about 5 minutes. Remove from heat and cool to room temperature. Force the soup through a strainer or through the medium blade of a food mill. Stir in lemon juice, creme de cassis and vinegar. Cover and refrigerate for at least 6 hours. Serve in chilled bowls, garnished with a few whole blueberries, a dollop of plain yogurt and a sprinkle of grated orange rind. Serves 6. |