Blueberry Soup

Prep: 10 min., Cook: 10 min., Cool: 5 min., Chill: 4 hr. Dress up this cool and colorful soup with a garnish of Sweet Treat Croutons or a sprig of fresh lavender.

Yield: Makes 5 cups

Ingredients

• 4 1/2  cups  fresh blueberries*
• 1  (12-oz.) can frozen lemonade concentrate, thawed
• 1/2  cup  cold water
• 1  teaspoon  dried lavender
• 1  teaspoon  vanilla extract
• 1 1/2  cups  vanilla yogurt
• Sweet Treat Croutons

Preparation

1. Stir together fresh blueberries, lemonade concentrate, and 1/2 cup cold water in a 3-qt. saucepan. Bring to a boil; reduce heat, stir in dried lavender, and simmer, stirring occasionally, 5 minutes or until blueberries burst. Remove from heat, and cool 5 minutes. Stir in vanilla extract.

2. Press mixture through a fine wire-mesh strainer into a large bowl, using back of a spoon to squeeze out juice. Discard pulp. Stir in yogurt. Cover and chill 4 to 24 hours. Serve with Sweet Treat Croutons.

*2 (12-oz.) packages frozen blueberries may be substituted.