MARION'S POLISH BERRY SOUP

PREPARATION TIME: 20 minutes (plus several hours to chill)

1 pint fresh blueberries, blackberries or raspberries, rinsed and picked over (reserve a few for garnish)

1 lemon, thinly sliced

2 cups water

1 cinnamon stick

2 whole allspice (or 1/2 teaspoon ground)

1/3 cup sugar

2 cups nonfat plain yogurt

mint leaves (for garnish)

HEAT: In a saucepan, bring first six ingredients (everything except yogurt and garnishes) to a boil.  Simmer for 10 minutes, or until berries are very tender.  Press through a sieve.  Stir in the yogurt and chill the soup for several hours before serving.  Garnish with reserved berries and a mint leaf.  You can also float a lemon slice on top.

SERVES: 4 

Recipe submitted by Gillian Greenhill Hannum, Professor of Art History at Manhattanville College.  Gillian has self-published two cookbooks through Blurb.com; this recipe appears in Cottage Cooking.

NOTE: This recipe was given to me by my friend and colleague, Professor of English Marion Perret.  Blueberries are abundant in Maine in August, and I usually prepare it using them.  A mixture of berries is also delicious.