CHILLED BLUEBERRY SOUP

2 cups fresh or frozen blueberries, plus a few for garnish

2 cups water

1/2 cup sugar

8 to 10 thin lemon slices

1 cinnamon stick (may substitute 1/4 teaspoon ground cinnamon)

1/2 cup red wine, such as pinot noir (optional)

1 cup low-fat sour cream or plain low-fat yogurt, plus more for garnish (may use nonfat)

Combine the blueberries, water, sugar, lemon slices and cinnamon stick in a medium saucepan; bring to a full boil over high heat, then reduce the heat to medium-low and cook, uncovered, for 15 minutes, stirring once or twice. Strain the mixture into a bowl (don’t forget the bowl!); discard the solids. Cover and refrigerate for several hours or overnight.

Just before serving, whisk in the wine, if using, and the sour cream or yogurt. (The sour cream or yogurt may break into lumps, but don’t worry; they will disappear as you keep whisking.) Divide among chilled bowls; garnish each serving with some berries and an additional dollop of sour cream, if desired.

Serves 4 to 6.

Nutrition per 2/3-cup serving (based on 6, using low-fat sour cream): 136 calories, 1 gram protein, 26 g carbohydrates, 4 g fat, 2 g saturated fat, 11 milligram cholesterol, 23 mg sodium, 1 g dietary fiber