Instructions: Boil 2 cups of blueberries in the water. Stir in salt, cinnamon, and sugar. Remove from heat.

Whip flour into the sour cream, then whip both into the hot liquid. When well blended, return the pot to the heat and bring to a boil. Reduce heat and stir until thickened.

Remove from heat, stir in another 1/2 cup of blueberries, and chill in refrigerator.

When ready to serve, stir in the remaining 1/2 cup of blueberries and ladle into bowls.

Serve cold to 4 to 6 as a first course.

Comments: Marvelous, rich, and on the tart side, this soup is truly refreshing - a great first course for light luncheons, picnics, or for an aromatic alfresco dinner of grilled meats in the summertime.

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