Ingredients

• 4 cups fresh or frozen (not thawed) blueberries, plus more for garnish
• 2 cups water
• 1 whole cinnamon stick
• 2 tablespoon honey, or more to taste
• 1 tablespoon chopped fresh ginger
• 2 cardamom pods, (optional)
• 2 tablespoon cornstarch
• 1/3 cup low-fat milk
• 1 cup 4 teas reduced-fat sour cream, divided

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Cooking Directions

Step 1

Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. Remove the cardamom pods and cinnamon stick. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids). Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.)

Step 2

Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.

Step 3

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. Garnish with additional blueberries, if desired.