This soup is a wonderful soup to serve company too.
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
Method:
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 and you can add more cream at this point if you wish.). 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. Makes about 5 cups.
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After glancing through my drafts folder, I noticed lots of odds and ends I’ve never gotten around to posting. Rather than deleting them I thought I’d start a little side blog and get them posted as there are several good ideas and recipes among the discarded drafts. You’ll notice some wooden cooking utensils on the sidebar. That’s the new blog, if you have time to take a look.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
