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Credit: Marcus Samuelsson, Executive Chef/Co-Owner, Aquavit, New York
The National Culinary Review, February 2010
6 cups fresh or frozen blueberries
¾ cup sugar
2 T. lemon juice
1 t. ground cardamom
¾ cup mango purée
1 cup Muscatel, ice wine or honey wine
Method: In saucepan, combine blueberries, sugar, lemon juice and cardamom. Over medium-high heat, bring mixture to a boil; cook and stir until sugar dissolves, about 7 minutes. Slightly cool blueberry mixture. Transfer to blender container; purée. In bowl, combine blueberry purée with mango purée and wine. Strain mixture through fine sieve. Cool completely. To serve: Ladle soup into shallow soup bowls or dessert dishes. Garnish with fresh blueberries, thin melon and/or mango slices and lemon zest curls, if desired.
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