4    Bananas
3 tb Lemon juice
6 c  Apple juice
1/4 c  Sugar
1 1/2 tb Cornstarch
1/2 ts Cinnamon
2 1/2 c  Heavy cream
2 c  Blueberries

In processor, puree bananas with lemon juice. Place in pot & bring to
boil with 3 1/2 cups apple juice. Blend cornstarch with remaining
apple juice. Add to soup. Simmer 2 minutes. Remove & chill. Add
cinnamon to cream. Whip into soup. Stir in berries. Serve in chilled
soup bowls.