- 1 ½ pounds Blueberry (fresh or frozen)
- 1 Lemon
- 3 tablespoons Cane sugar
- 2 tablespoons Créme de cassis (or currant syrup)
- 1 ¾ pints Buttermilk
- 2 tablespoons Honey
- ¾ cup Soy creamer
- 1 ounce Amaretto cookie
Rinse the blueberries and drain well; thaw frozen berries. Rinse lemon under hot water, wipe dry and finely grate the zest. Squeeze the lemon. Bring 2 tablespoons lemon juice, two-thirds of the blueberries, the sugar and cassis or syrup to a boil in a pot. Cook over medium heat for 5 minutes, stirring.
Pass mixture through a fine sieve into a bowl, pressing with a ladle to extract as much juice as possible.
Add the remaining blueberries to the strained liquid and let cool completely.
Stir together the buttermilk, honey, soy creamer and lemon zest until smooth. Chill at least 1 hour. To serve, divide the cold soup among soup plates and spoon the blueberry compote in the middle of each. Crumble Amarettini over the top.