3 c. water
1 qt. fresh blueberries, rinsed, stemmed and drained
3/4 c. granulated sugar
Ground cinnamon to taste
2 tbsp. cornstarch
1 1/2 to 2 tbsp. cold water
Sour cream or yogurt for garnish

Bring water to boil in saucepan. Add blueberries, sugar and cinnamon. Cook for several minutes, stirring to dissolve sugar. Set aside.

In small bowl, mix cornstarch with enough cold water to make paste. Stir into warm berry mixture and bring to boil again. Cool. Cover and refrigerate. Serve well chilled with tablespoon of sour cream or yogurt on top of each bowl of soup. Sprinkle with additional cinnamon. Makes 8 servings.