Spiced Blueberry Soup

Directions

1. 1
   Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan.
2. 2
   Bring to a boil, stirring occasionally.
3. 3
   Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes.
4. 4
   Remove the cardamom pods and cinnamon stick.
5. 5
   Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids).
6. 6
   Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids.
7. 7
   (Discard the solids.
8. 8
   ).
9. 9
   Whisk cornstarch and milk in a measuring cup until smooth.
10. 10
    Whisk into the blueberry mixture.
11. 11
    Bring the soup to a boil over medium heat, stirring.
12. 12
    Boil, stirring constantly, until the soup thickens slightly, about 1 minute.
13. 13
    Remove from the heat and let cool for 10 minutes.
14. 14
    Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.
15. 15
    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.
16. 16
    Garnish with additional blueberries, if desired.