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Blueberry Soup (pareve)

Contributed by Submitted by Diane Kasterson, St. Louis MO

3 cups blueberries
4 cups water
pinch salt
1 tablespoon sugar
1 1/2 cups sour cream
3 tablespoons potato starch
1/8 teaspoon cinnamon

Instructions:

Boil the 2 cups of blueberries in the water. Stir in salt, cinnamon, and sugar. Remove from heat. Whip potato starch into the sour cream, then whip both into the hot liquid. When well blended, return the pot to the heat and bring to a boil. Reduce heat and stir until thickened. Remove from heat, stir in another 1/2 cup of blueberries, and chill in refrigerator. When ready to serve, stir in the remaining 1/2 cup of blueberries and ladle into bowls. Serves 4 to 6.

>Notes: Marvelous, rich, and on the tart side, this soup is truly refreshing