1 pint fresh or frozen blueberries
    (2 cups), divided
5 cups fresh orange juice
3 tablespoons honey
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon grated orange peel (orange part only)
1/2 cup buttermilk
6 mint sprigs

Rinse and drain blueberries; reserve 12 to 18 berries.

Bring blueberries, orange juice, honey and cinnamon to boil in a nonreactive pot. Dissolve cornstarch in the water. Gradually add to blueberry mixture while stirring mixture. Bring mixture to boil. Add orange peel. Cool and refrigerate overnight.

For each serving, pour 1 cup into soup bowl and garnish with a swirl of buttermilk, 2 to 3 blueberries and a mint sprig.

Yields 6 servings.