Blueberry soup is an excellent soup for fussy eaters, an interesting alternative to classic soups such as tomato soup or broth, and a good proposition for the summer, because it can be served chilled.

Ingredients:

• 3 cups of fresh wild blueberries or 2 cups of freeze-dried wild blueberries and a cup of fresh or freeze-dried sour cherries / raspberries / strawberries / blackberries,
• cinnamon, cloves,
• single or double cream,
• optional for sweetening: cane sugar, honey, xylitol or erythritol.

Preparation:

Put fruit, cinnamon and cloves into the pot, pour boiling water over it and cook for a few minutes. If necessary, sweeten it. The soup can be served chilled or warm. Add the cream on the plate. Pasta works well as an addition to soup.