Cold (Spiced) Blueberry Soup

Serves 2
Ready in 20 minutes (plus at least 3-4 hours of refrigeration time)

Ingredients

• Fresh Blueberries - 1 cup
• Milk - 1/4 cup
• Water - 1/2 cup
• Sour Cream - 1/4 cup
• Honey - 4 tbsp 
• Ginger - 1 tsp (grated)
• Cinnamon stick - 1 whole
• Cardamom - 2
• Corn Starch - 1 tbsp
• Fresh Cream - 1/4 cup

Directions:

• In a thick bottomed saucepan add the blueberries, water, cinnamon stick, cardamoms, ginger and honey and bring it to boil over medium flame stirring occasionally. 

• Simmer and let it boil for 2-3 minutes till most of the blueberries have burst. 

• Remove the cardamoms and cinnamon stick and puree the  the whole thing in a blender. until smooth. Use a fine mesh/sieve and pour the mixture through it, back into the pan. Strain and discard any solids.

• Whisk the cornstarch into the milk and add it to this mix in the pan, stirring continuously. Bring it to boil and simmer till the mixture thickens slightly (that is about a minute).

• Switch off the flame. Add the cream and let it cool for a few minutes minutes and transfer it to a bowl and refrigerate for at least 3-4 hours

• Just before serving, whisk in the sour cream, mix well and transfer to individual bowls for serving. Garnish with a little fresh cream and a few blueberries on top and serve chilled.