Blueberry Soup with Vanilla Custard Cream

Although it can be made with frozen blueberries, I usually make this soup only at the height of the season, when fresh blueberries are cheap and plentiful. This is my absolute favorite way to eat blueberries.

Each of the components for this soup can be made a day or two in advance. But one thing to look out for: because of the pectin in the blueberries, the puree gels after about an hour in the refrigerator, so you’ll need to put it in the blender just before serving to liquefy it a