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Lavender Blueberry Soup (this is not a dessert soup!) serves 8 to 10

2 quarts fresh or frozen blueberries 1 cup dry red wine 1 1/2 cups water 3/4 cup honey (or to taste, be careful not to make the soup too sweet ) 1/4 cup frozen orange juice concentrate 1 1/2 tablespoons dried lavender flowers juice and grated zest of 1 large lemon 1 4inch cinnamon stick 1/2 tsp freshly ground black pepper 1/2 tsp ground cloves garnish with creme fraiche, whole blueberries, and fresh mint sprigs

In a large saucepan, combine all the ingredients. Bring to a boil. Reduce the heat and simmer for 8 minutes.Remove the cinnamon stick. Garnish with a dollop of creme fraiche, a sprinkling of fresh blueberries and a mint sprig.

serve with Lailey Vineyard Vidal

www.laileyvineyard.com