4 cups fresh blueberries
1 cup orange juice
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon fresh lemon juice
1 pint half-and-half
Garnish: mint sprigs
Bring first 5 ingredients to a boil in a saucepan over medium-high heat, stirring often. Remove from heat, and slightly cool.
Process blueberry mixture and lemon juice in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill until ready to serve.
Stir in half-and-half just before serving. Serve in stemmed glasses. Garnish, if desired.
For a creamier soup, add a dollop of plain yogurt to each serving.