Chilled North Carolina Blueberry soup

Serves 4

  • 2 Qts Fresh Blueberries
  • 1 lime
  • 1-1/2 cup dry white wine
  • 1 ½ cup Sugar
  • 14 Mint Leaves
  • 1 cup Heavy Cream

• In saucepan add white wine, and bring to boil.
• Add sugar, zest of lime and lime juice and half the mint leaves and reduce by ½
• Strain liquid (discard lime zest) into a sauce pan
• Add half blueberries, cook over medium to low heat for 5 minutes
• Add the remaining blueberries and remove from heat
• Using a blender, Blend mixture thoroughly and strain into bowl or pitcher
• Place in Refrigerator to chill
• To serve ladle soup into bowls and drop mint leaves around top

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