LAVENDER BLUEBERRY SOUP

(makes about 2 quarts serving 10 - 12)

2 quarts fresh or IQF frozen blueberries
3/4 cup hearty red wine
1 cup water
2/3 cup wild honey (or to taste)
2 Tbls frozen orange juice concentrate
1 Tbls dried lavender flowers*
juice and rind of 1 large lemon
1 two-inch cinnamon stick
1/2 tsp freshly ground black pepper
1/4 tsp ground clove
1/2 tsp salt

Tie cinnamon stick and bay leaves together with a long string so they can be retrieved later. Add all ingredients together in a stockpot and bring to a boil. Immediately reduce heat and simmer for 10 minutes. Remove bay leaves and cinnamon stick.

Soup can be served hot or cold garnished with a dollop of creme fraiche or yogurt, a sprinkling of fresh blueberries and a few edible flower petals such as lavender or borage.

* - available at health food stores

John Ash & Co.©2002 - not for reproduction without permission.