• 2 pints blueberries, picked over and rinsed
• 1 lemon, washed and thinly sliced
• 2 c. water
• 1/2 c. sugar
• 1 cinnamon stick
• 2 cloves
• 1/2 c. fruity red wine

Combine the above ingredients and simmer, uncovered for 10 minutes.

Meanwhile, whisk 3 eggs (or the equivalent in egg substitute if salmonella is a problem) in a bowl. Slowly whisk in the liquid contents of the soup, whisking all the while. Add the solids at the end and chill well. Remove the cinnamon sticks and cloves before serving and garnish with sour cream or yogurt.

Serves 6 generously