Ingredients:4 cups fresh blueberries1 cup orange juice1/2 cup sugar1/4 teaspoon ground cinnamon1/8 teaspoon salt1 tablespoon fresh lemon juice1 pint half-and-halfGarnish: mint sprigsDirections: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.Note:For a creamier soup, add a dollop of plain yogurt to each serving.
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