Submitted by Julie Wolfe, Baltimore Adapted from sharedappetite.com Makes 4 servings Ingredients: 6 cups (about 3 pints) fresh or frozen blueberries 2 cups water (if frozen, reduce to 1 3/4 cups) 1 lemon, use a zester (reserve juice) 1/2 teaspoon ground ginger 1 tablespoon fresh thyme leaves, finely chopped Pinch of kosher salt 1/2 cup sugar 1 blue Peep, chopped 1 teaspoon fresh-squeezed lemon juice Peep Swirl 2 tablespoon light corn syrup 9 blue Peeps, roughly chopped 1/2 teaspoon vanilla extract 1/2 lemon, juiced Garnish options Blueberries Blue Peeps Thyme sprigs Instructions: Combine blueberries, water, zest of one lemon, fresh thyme, ginger, salt, and the Peep in a medium sauce pan. Stir to combine. Bring to a boil over medium-high heat. Cook until the blueberries are completely soft, approximately 10 minutes. Test softness by pressing the berries against the side of the pot. When soft, they will burst easily. Adding the sugar before the berries are soft and may toughen the fruit. Add sugar and lemon juice and lower heat to a gentle simmer. Stir occasionally. Cook until the blueberries are broken down and the mixture thickens slightly, approximately 10-15 minutes. Allow blueberry mixture to cool, then use an immersion blender or blend. Puree until smooth. Note from the kitchen: Let the mixture cool completely if using a blender or the heat will cause the mixture to spill out. Place a finer-mesh sieve or colander over a bowl. Transfer the blueberry mixture from the blender into the sieve (in batches if your sieve doesn't hold the full amount). Use a spoon or spatula to push the soup through the sieve, discarding the solids (or save for a blueberry vinaigrette). Chill the soup until ready to serve (up to a day ahead of time). Just before serving, make the Peep Swirl: Heat the corn syrup in a non-stick sauce pan over medium heat. Add Peeps, stirring until melted. The Peeps will break down and resemble marshmallow creme. Remove the creme from heat, adding lemon juice and vanilla. (If you will not be serving immediately, omit vanilla or creme will harden.) Stir to combine. Serve the soup chilled or at room temperature in ramekins with a dollop of Peep Swirl in the center of each dish. Silicone spatulas work best for serving. Garnish with fresh blueberries, a sprig of thyme, and a Peep "crouton" along the top. Easy cleaning tip: The creme will wipe off the pan and utensils easily if submersed in hot water - no soaking necessary.