Ingredients: * 1-1/2 cups fresh blueberries (or frozen blueberries, thawed with juice) * 1/2 cup water * 1/4 cup white granulated sugar * 1 Tablespoon lemon juice * 1/8 teaspoon ground ginger * 1/8 teaspoon ground cinnamon * 1/8 teaspoon ground cloves * 1 Tablespoon dry red wine * 1/3 cup plain yogurt * 1/3 cup sour cream Mint sprigs and additional sour cream for garnish
Preparation: Place blueberries and water in a blender or food processor. Puree until smooth. Pour into a small saucepan over medium heat and add sugar, lemon juice, ginger, cinnamon, and cloves. Stir to dissolve sugar.
Reduce heat to low, cover, and simmer blueberries about 5 minutes. Pour soup into a bowl and let come to room temperature. Stir in wine, yogurt, and sour cream, whisking until blended. Cover and refrigerate at least 4 hours or overnight.
To serve, whisk additional sour cream until smooth. Drizzle in a spiral over the top of each bowl of soup and add a mint sprig.
