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Blueberry Yogurt Soup

2 pints blueberries
1 whole cinnamon stick
2 cups water or chicken broth
Pinch of salt

1/4 cup sugar

2 tablespoons cornstarch

1/3 cup milk

2 cups plain yogurt

1. Reserving a handful or blueberries for garnish, place berries, cinnamon stick, water, salt and sugar in a 2-quart saucepan. Bring to a boil; reduce heat and simmer about 5 minutes, or until berries just begin to burst. Remove cinnamon stick.
2. Puree blueberry mixture in blender until smooth (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!) and return to saucepan.
3. Mix cornstarch with milk and stir into blueberry mixture. Cook over medium heat, stirring until soup thickens slightly. Remove saucepan from heat and allow to cool slightly; stir in yogurt. Cover and chill in refrigerator.
4. Spoon into bowls and garnish with reserved blueberries.

Makes 6 servings.