Soups

BLUEBERRY ORANGE SOUP

	1-1/4 pounds blueberries, fresh or frozen
	1-1/2 quarts orange juice
	1/4 cup light brown sugar
	1/4 teaspoon cinnamon, ground
	2 tablespoons cornstarch
	2 tablespoons water
	3/4 teaspoon grated orange peel
	Buttermilk or plain yogurt

In a saucepan bring blueberries, orange juice, brown sugar and cinnamon to a boil; stir to combine.

Dissolve cornstarch with water; gradually stir into blueberry mixture; cook and stir until clear and lightly thickened.  Add orange peel.  

Pour into a bowl; refrigerate overnight.

Serve with buttermilk swirled in or top with dollop of yogurt.  Garnish with blueberries and mint, if desired.

Yield:  8 portions