1 piece lemon rind, one thin strip
and 1 stick cinnamon
1 pint fresh blueberry
3 cups water
7 tablespoons sugar
1/2 cup sherry, or port wine
1/4 cup orange juice
1 cup sour cream
- Tie lemon peel, cinnamon and cloves in a small piece of cheesecloth. Combine with blueberries, water and sugar in saucepan. Bring to a boil, lower heat, cover. Simmer 10 minutes or until berries begin to burst and turn soft. Remove spice bag. Cool slightly.
- Pour soup, part at a time, into blender. Cover. Whirl until smooth. Pour through sieve into large bowl. Stir in orange juice and wine.
- Cover, chill several hours or overnight. Pour into serving bowls, with dollops of sour cream on the top and serve.