1 c. blueberries
1/2 lemon (use just juice)
1 cinnamon stick
2 c. water
Pinch of salt
1/4 c. sugar
1 tbsp. cornstarch
2 tbsp. water
1/4 c. heavy cream

In large saucepan, simmer blueberries, lemon juice and cinnamon stick in the two cups of water for 15 minutes. Berries should be soft. Stir in salt and sugar. Mix cornstarch with 2 tablespoons of water and add to the blueberry mixture. Heat to boiling point, reduce heat and simmer for 2 minutes. Remove from heat, remove cinnamon stick. When cool, puree in blender. Stir in 1/4 cup cream. Refrigerate until cold. Serve in champagne glasses, rimmed with sugar crystals. Garnish with whipped cream and whole blueberries. This soup must be thoroughly chilled ahead of serving.