Thick fruit soups are a typical Swedish treat and can be served hot or cold, depending on the season. This recipe was created by famed Swedish chef Marcus Samuelsson, Executive Chef and co-owner of Aquavit in New York City. His cardamon-spiced version can also be used as a sauce over ice cream or fresh fruit.
6 cups fresh or frozen blueberries
3/4 cup sugar
2 tablespoons lemon juice
1 teaspoon ground cardamom (or less)
3/4 cup mango purée
1 cup Muscatel, ice wine or honey wine
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 and 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.