A nice summer appetizer or something different to serve for dessert, this little soup is an impressive blend of flavors and simple to prepare.
6 cups fresh or frozen blueberries
3⁄4 cup sugar
2 tbsp. lemon juice
1 tsp. ground cardamom
3⁄4 cup mango puree
1 cup muscatel, ice wine, or honey wine
Fresh blueberries (optional)
Mango slices (optional)
Curled lemon zest (optional)
1. In a saucepan, combine blueberries, sugar, lemon juice, and cardamom. Bring to boil over medium-high heat. Cook and stir until sugar dissolves, about 7 min. Allow mixture to cool slightly.
2. Transfer blueberry mixture to blender or food processor and puree. This may be done in batches to prevent overflow.
3. In a large bowl, mix together blueberry puree, mango puree, and wine. Strain through a fine sieve. Chill completely in refrigerator.
4. To serve, ladle soup into shallow bowls. Garnish with fresh blueberries, mango slices, and lemon zest curls, if desired.