Blueberry-Mango Soup   Chilled Fresh Blueberry Soup


Chef Lou Piuggi, United Nations Delegates Dining Room, Restaurant Associates
  Ingredients  Quantity
bullet Fresh blueberries

4 quarts
bullet Apple juice

1 cup
bullet Honey 

3/4 cup or to taste
bullet Lemon juice

1/2 cup
bullet Grated lemon peel (yellow part only) 

1 tablespoon
bullet Ground cardamon 

2 teaspoons
bullet Vanilla yogurt or crème anglaise

1 cup

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)



Executive Chef/ Co-Owner Marcus Samuelsson, Aquavit, New York City

In Sweden, chilled blueberry soup is a popular summer treat that's equally welcome as an appetizer or dessert. Chef Samuelsson's gently spiced version can also be served hot as a cold-weather appetizer. This versatile soup becomes a sauce when drizzled over ice cream, sorbet, fresh fruit or panna cotta.

  Ingredients  Quantity
bullet Fresh blueberries*  

6 cups
bullet Sugar 

3/4 cup
bullet Lemon juice

2 tablespoons
bullet Ground cardamom

1 teaspoon
bullet Mango purée 

3/4 cup
bullet Muscatel, ice wine or honey wine  

1 cup

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