It simmers fresh blueberries with fruit juice and wine, then purees them with sour cream and brown sugar.Maine blueberries are smaller and more tart than the cultivated kind, but either one will work in this recipe.

Ingredients:

3 pints fresh blueberries, divided
4 cups cranberry-blueberry juice blend or
plain cranberry juice
3/4 cup white wine
Juice and zest of 1 orange
1/2 teaspoon ground cinnamon
1/2 cup packed dark brown sugar
1 pint sour cream
1/4 teaspoon salt

Directions:

In a 4 to 6-quart soup pot place 21/2 pints of the blueberries. Add the juice blend, wine, orange juice and zest, cinnamon, and brown sugar. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 12 to 15 minutes.

Remove from the heat and puree the soup in the pot using a hand blender or working in batches with a regular blender until the ingredients are mixed. With the blender running, add the sour cream, 1 cup at a time, and puree until smooth. Season with the salt. Stir in the remaining 1/2 pint blueberries. Refrigerate for at least 4 hours before serving.

Makes 8 to 10 servings. The purple color of this soup is especially vivid, making it quite a hit with kids who also go for outlandishly-hued breakfast cereals and sports drinks. Show it off by serving it in glass bowls.