Blueberry-Orange Soup

4 cups blueberries, fresh or frozen
1-1/2 quarts orange juice
1/4 cup firmly-packed light brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
2 tablespoons water
3/4 teaspoon grated orange peel
Buttermilk or plain yogurt

In a saucepan, combine blueberries, orange juice, brown sugar and cinnamon; bring to a boil. Dissolve cornstarch with water; gradually stir into blueberry mixture; cook and stir until clear and lightly thickened. Remove from heat; add orange peel. Cool slightly, about 5 minutes. To a blender container, add about half of the blueberry mixture; whirl until pureed. Pour into a bowl. Repeat with remaining blueberry mixture. Cover and refrigerate until chilled. Serve swirled with buttermilk or yogurt, and top with a few blueberries, if desired.

YIELD: 8 portions