Blueberry soup
500 g (17.64 oz) blueberries
500 ml (16.91 fl oz) water
10 g (0.35 oz) cornstarch
100 g (3.53 oz) sugar

Sugar cookies
50 g (1.76 oz) sugar
20 g (0.71 oz) water
100 g (3.53 oz) unsalted butter, Cold
150 g (5.29 oz) wheat flour

Instructions

Blueberry soup
Mix all ingredients for the soup in a pan and bring to a boil.
Put the mixture in a blender and blend until smooth.
Strain and save for serving.

Sugar cookies
Mix sugar, flour and butter in a food processor until it resembles a grainy flour.
Pour the mixture into a bowl and add the water. Work quickly with your hands just to combine the ingredients and to form a cohesive ball. Add more water if needed. Do not overwork the dough!
Let the dough rest in the refrigerator for at least 30 minutes.
Preheat oven to 180° C (356 degrees Fahrenheit)
Roll the dough 5 mm thick and cut out squares. Place the squares on a lined cookie sheet or
baking tray.
Bake the cookies for 15 minutes or until golden brown.
Let the cookies cool on the cookie sheet for a few minutes and then transfer to a wire rack until completely cool.

Assembly
Whip the cream.
Reheat the soup and pour in serving glasses. Dollop some cream on the soup and serve with the sugar cookies.