Blueberry Soup

Directions

1. 1
   Rinse the blueberries and remove any stems, leaves or green berries.
2. 2
   Put the berries in a kettle and add the water, cloves and cinnamon stick.
3. 3
   Set over moderate heat and bring to a boil.
4. 4
   Stir in honey; reduce heat and simmer, partially covered, until berries are very tender, about 5 minutes.
5. 5
   Remove from heat and cool to room temperature.
6. 6
   Force the soup through a strainer or through the medium blade of a food mill.
7. 7
   Stir in lemon juice, creme de cassis and vinegar.
8. 8
   Cover and refrigerate for at least 6 hours.
9. 9
   Serve in chilled bowls, garnished with a few whole blueberries, a dollop of plain yogurt and a sprinkle of grated orange rind.
10. 10
    Serves 6.