Combine in a saucepan 1 cup sugar, the thinly sliced rind of 1/4 lemon, 3 1/2 cups blueberries, and 2 quarts water. Bring the mixture to a boil, and cook until the berries are soft. Blend 4 teaspoons potato flour, or 1 tablespoon cornstarch, with 2 tablespoons cold water, a pinch of salt, and a little of the blueberry liquid; then stir this mixture into the soup, and continue to cook until the soup is slightly thickened. A dab of whipped cream may be added on serving, or small macaroons may be floated on the surface.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.