Cold Raspberry Soup

Ingredients
1 quart fresh raspberries
juice of a quarter of a lemon
1 cinnamon stick
3 cups water
1/3 cup sugar
1/4 teaspoon salt
2 tablespoons cornstarch
3/4 cup heavy cream

Directions
In a saucepan, combine the berries, lemon juice, cinnamon stick, water, sugar, and salt; bring to a boil. Simmer for 7 minutes. Make a paste of cornstarch and a little water; add to the soup. Stir and cook for 1 minute. Remove cinnamon stick and force remaining mixture through a sieve. Stir in the cream and chill well. Serve in chilled bowls or cup. Garnish with fresh mint leaves and raspberries.