Yield: 6 servings.
2 pints blueberries
1 whole cinnamon stick
2 cups water or chicken stock
pinch of salt
1/4 cup sugar
2 Tbsp. cornstarch
1/3 cup milk
2 cups plain yogurt
Reserving a handful of blueberries for garnish, place berries, cinnamon stick, water, salt and sugar in a 2-quart saucepan. Bring to a boil; reduce heat and simmer about 5 minutes, or until berries just begin to burst. Remove cinnamon stick; purÈe mixture lightly in blender or food processor and return to saucepan. Mix cornstarch with milk and stir into blueberry mixture. Cook over medium heat, stirring until soup thickens slightly. Remove pan from heat and allow to cool slightly; stir in yogurt. Cover and chill in refrigerator. Spoon into bowls and garnish with reserved blueberries.
RECIPE: U.S. HIGHBUSH BLUEBERRY COUNCIL