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Blueberry Wine Soup

1/4 cup granulated sugar

1 tablespoon cornstarch
1 cup chablis or zinfandel wine

Juice of 1/2 lime

1 pint blueberries

1. In a medium saucepan, combine cornstarch and sugar. Stir in wine, juices and blueberries. Cook over medium heat, stirring constantly, until mixture boils. Simmer on low heat for 2 minutes.
2. Cool slightly.
3. Puree in blender until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
4. Serve warm or chilled.

Makes 4 servings.