Here is an interesting Summer soup from today's Sunday News. I wanted
to make it for dinner, but changed my mind.

Blueberry Soup

From today's Sunday News:

Serves 4


From Grand Central Oyster Bar. May be served as an appetizer or dessert.

2 cups fresh blueberries
1/2 cup sugar
1 1/2 cups water
1 lemon cut into 10 slices
1 small cinnamon stick
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 1/2 teaspoons cornstarch
1/2 cup fruity red wine (such as zinfandel or pinot noir)
1 1/2 cups vanilla yogurt

Combine blueberries, sugar, water, lemon and spices in a medium-size
saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes.

Mix cornstarch with wine and stir into blueberry mixture. Continue to
stir over low heat until soup is slightly thickened.

Strain mixture into a bowl and refrigerate covered for 4 hours. Serve
in chilled bowls. Add a dollop of yogurt and a few whole blueberries.