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Recipe

Wild Blueberry Soup with Mint

Scott Phillips

Yield: Yields about 5 cups

Servings: 6 to 8

Blueberries (especially the tiny wild ones) are less sweet and more earthy than you might think. This almost savory take on a fruit soup includes wine, spices, and herbs. It would make an elegant starter.

Ingredients

  • 8 cups frozen wild blueberries (from one 3-lb. bag), or fresh if available
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup loosely packed fresh mint leaves; more for garnish
  • 1 tsp. finely grated lemon zest (from 1/2 medium lemon) 
  • 1/2 tsp. ground cardamom
  • Kosher salt
  • Sour cream or crème fraîche

Nutritional Information

      Calories (kcal) : 140
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 20
      Sodium (mg): 115
      Carbohydrates (g): 21
      Fiber (g): 6
      Protein (g): 0

Preparation

  • Heat the blueberries and wine in a 12-inch skillet over medium heat, stirring occasionally, until the blueberries are thawed, about 5 minutes (if using fresh blueberries, bring the mixture to a simmer). Stir in the heavy cream, mint, lemon zest, cardamom, and 3/4 tsp. salt.

    Working in batches, purée the blueberry mixture in a blender or food processor until smooth. Strain through a medium-mesh sieve into a storage container. Chill thoroughly in the refrigerator, about 4 hours.

    To serve, whisk vigorously to loosen the soup (chilling thickens it). Season to taste with more salt. Ladle the soup into serving bowls and garnish with a dollop of sour cream or crème fraîche and a single mint leaf. Serve.

Reviews

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Reviews

  • treisner | 06/09/2014

    I believe that there was something wrong with either my prep of this meal or the ingredients I used, but this was the first dish I made from fine cooking that was inedible. The soup turned out to be excessively intense. I liked it when I sampled a 'finger lick' of the soup, but then trying to eat a bowl full was impossible. If I ever try to make this again I believe I would use less of the mint, and I would use fresh blueberries. This past time I used Trader Joe's frozen wild blueberries, but I have found that frozen berries can be highly variable and I wonder if this wasn't the problem. Even if they aren't 'wild blueberries' I think that sweet fresh berries may fix the problems I had with this soup.

  • Jayeg | 06/29/2011

    I loved how refreshing this soup was! It's a great starter and my 4 year old niece LOVED it! I added back some of the blueberry pulp after straining the soup for some texture. Really a lovely summer soup.

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