1 pt. blueberries
2 c. water
1/2 c. sugar, or to taste
1 (3 inch) stick cinnamon
Rind & juice of 1 lemon
1/2 c. fruity white wine
2 c. sour cream

Rinse and drain the blueberries, then put them in a large pot. Add the water, sugar, cinnamon, lemon rind and lemon juice. Bring the soup to a boil, then reduce heat and simmer uncovered for 15 minutes. Remove the cinnamon stick and strain if desired. Taste for sweetness. Refrigerate the soup until it is very cold. Before serving, stir in the wine and then beat in the sour cream.