Cream of Blueberry Soup

Time for dessert?


0.5 liter champagne or dry white wine

30-50 g granulated sugar

zest of one lime

0.5 kilo fresh blueberries

0.25 liter heavy cream

0.25 liter yogurt


Place champagne and sugar in heavy saucepot, bring to a boil and reduce
liquid by one half. Add lime zest and blueberries and cook again for another
3-5 minutes. Place the reduction in the coldest part of the fridge. Allow both
to cool completely. This is very important, otherwise the acid in the wine and
lime zest will curdle the cream. Once everything is cool, mix together and serve
with a garnish of freshly minced mint.

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