In a blender or food processor, combine blueberries, apple juice, honey, lemon juice, lemon peel and cardamon; strain through a fine sieve.
Chill mixture. Serve soup in chilled large wine glasses or bowls, with a swirl or dollop of yogurt, and cardamon sugar cookies, if desired.
Yield: 8 servings (about 8 cups)
In a 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 a blender container; purée. In a bowl, combine blueberry purée with mango purée and wine. Strain mixture through a fine sieve. Cool well 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.
YIELD: 1 quart* Frozen blueberries can also be used
Copyright 2002 - U.S. Highbush Blueberry Council