Blueberry Soup

By á-36147

Ingredients

• 3 3 to pints blueberries, picked over to remove stems
• 3/4 3/4 3/4 cup sugar
• 1/2 from 1/2 lemon
• 1 1 1 tablespoon ground cardamom
• 1 1 1 cup Muscatel, Ice Wine, or Honey wine
• 3/4 3/4 1 cup mango puree* or 1 mango, peeled, pitted, and pureed
• in a blender or food processor

Details

Adapted from google.ca

Preparation

Step 1

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.

Serve in a large bowl with a ladle and let people help themselves. If you’d like a more elaborate dessert, serve with a scoop of Vanilla Yogurt Sorbet.

* Look in the frozen food section of your supermarket for Frozen Mango Pulp