In Sweden, chilled blueberry soup is a traditional summer treat served as a first course or a dessert. This soup can also be served warm on a cold day or used as a sauce over ice cream or fresh fruit.
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
Ingredients:
- 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
Preparation:
In a saucepan, combine blueberries, sugar, lemon juice, and cardamom. Over medium-high heat, bring mixture to a boil. Cook and stir until sugar dissolves, about 7 minutes. Slightly cool blueberry mixture and transfer to a blender container. Purée.
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
