1 env. unflavored gelatin
2 1/2 c. water, divided
2 c. (1 pt.) fresh blueberries, rinsed & stemmed
Blueberries, mint sprigs for garnish
1/4 c. sugar
2 tbsp. lemon juice
1/2 tsp. cinnamon
1 c. light cream or half & half

Mix gelatin with sugar in a medium saucepan. Stir in 1 cup of the water and let stand 1 minute. Stir over low heat until gelatin is dissolved, about 5 minutes. Stir in remaining 1 1/2 cups water, lemon juice, blueberries and cinnamon. Simmer, stirring frequently, until berries are tender, about 10 minutes. Cool completely so cream will not curdle. Stir into cream until completely blended.

Cover and chill for several hours. Serve in chilled soup bowls. Garnish with several blueberries and a sprig of mint. Note: Soup will thicken when chilled.