This recipe was created by famed Swedish chef Marcus Samuelsson, Executive Chef and co-owner of Aquavit, New York City.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 6 cups fresh or frozen blueberries
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 1 teaspoon ground cardamom
- 3/4 cup mango purée
- 1 cup Muscatel, ice wine or honey wine
In a bowl, combine blueberry purée with mango purée and wine. Strain mixture through a fine sieve. Cool well.
To serve: Ladle soup into shallow soup bowls or dessert dishes. Garnish with fresh blueberries, thin melon and/or mango slices, and lemon zest curls, if desired.
YIELD: 1 quart