Orange blueberry soup

Ingredients:

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
1/2 cup buttermilk
6 mint sprigs

Preparation:

Rinse and drain blueberries. Reserve 12 to 18 berries.
Bring blueberries, orange juice, honey and cinnamon to boil in a nonreactive pot.
Disolve 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.