This sweet and creamy blueberry soup is a delightfully refreshing treat during the spring and summer months.
Bring first 5 ingredients to a boil in a saucepan over medium-high heat, stirring often. Remove from heat, and slightly cool.
Process blueberry mixture and lemon juice in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill until ready to serve.
Stir in half-and-half just before serving. Serve in stemmed glasses. Garnish, if desired.
For a creamier soup, add a dollop of plain yogurt to each serving.
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