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.
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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.
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.
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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