Soups

Blueberry-Mango Soup   Chilled Fresh Blueberry Soup

CHILLED FRESH BLUEBERRY SOUP

Chef Lou Piuggi, United Nations Delegates Dining Room, Restaurant Associates
	Ingredients	Quantity
	Fresh blueberries	4 quarts
	Apple juice	1 cup
	Honey	3/4 cup or to taste
	Lemon juice	1/2 cup
	Grated lemon peel (yellow part only)	1 tablespoon
	Ground cardamon	2 teaspoons
	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)

BLUEBERRY- MANGO SOUP 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
	Fresh blueberries*	6 cups
	Sugar	3/4 cup
	Lemon juice	2 tablespoons
	Ground cardamom	1 teaspoon
	Mango purée	3/4 cup
	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