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

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.

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Ingredient Spotlight

IN THIS RECIPE
Blueberries
IN THIS RECIPE
Dry White Wine
IN THIS RECIPE
Mint
FEATURED
Chinese Black Rice

Reviews

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Reviews (2 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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Name: Wild Blueberry Soup with Mint
Yield: Yields about 5 cups
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