This light and healthy blueberry soup is a great way to start a Shabbat or holiday meal in hot weather.
2 dry pints of blueberries, washed
5 cup water
4 Tbsp cornstarch
1 (12 oz) can frozen orange juice concentrate
1 cinnamon stick
Start to heat the water on a medium flame.
Stir cornstarch into water as it is heating, adding it slowly to prevent clumping.
Add both pints of blueberries to the pot. The water should not be boiling yet.
Bring water to a boil slowly, stirring frequently. The water should start to take on a purplish color by the time it is boiling.
Add can of frozen orange juice concentrate and cinnamon stick. Reduce flame.
Continue to stir soup until it boils again. By the time it boils, the soup should once again have a purple hue.
Chill for several hours before serving.