Blueberry Soup


1 1-pound bag frozen unsweetened blueberries
1 cup water
5 tablespoons sugar
2 1/4-inch-thick lemon slices
1 cinnamon stick
Pinch of salt
1/2 teaspoon vanilla extract
Lemon wedges

Bring all ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of hot soup to medium bowl.

Makes 2 generous servings.

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