Chilled Blueberry Soup

3 cups

2 cups fresh blueberries
1 cup dry white wine
1/2 cup sugar
1 cup half and half
3/4 cup sour cream

In medium saucepan, combine blueberries, wine and sugar. Bring to boil, reduce heat, and simmer 10 minutes. 

In food processor or blender, process blueberry mixture until smooth, stopping to scrape sides.

Return mixture to saucepan.

Add half-and-half and sour cream, stirring until combined.

Cover and refrigerate for 4-6 hours.