When soup is dessert or is that the other way around?! Enjoy this cool summer blueberry treat!
Blueberry Soup
When we say you can have blueberries anytime of the day, any course, we mean it! Imagine dinner for dessert or is that dessert for dinner? In any case, Blueberry Soup could be the one stop dinner treat you have been looking for to satisfy a summer lunch entree!
- 3 pints fresh or frozen blueberries (stems removed)
- 1 half lemon juic (juiced)
- 1 tblsp ground cardamom
- 1 whole mango (peeled, pitted, pureed)
- 1 cup Muscatel, Ice or Honey Wine
- 1/4 cup fresh or frozen blueberries (enough to garnish)
- Combine blueberries, sugar, lemon juice and cardamom in a saucepan
- Turn heat to medium-high and bring to a boil and cook until the sugar dissolves completely
- Remove from heat and put the blueberry mixture in a blender
- Blend to a smooth puree
- Combine the blueberry puree with the Muscatel wine and mango puree
- Refrigerate until cold and serve chilled.
- Suggested garnish: fresh blueberries and mint leaves.