Wild Blueberry Soup with Mint

Blueberries (especially the tiny wild ones) are less sweet and more earthy than you might think. This almost savory take on a fruit soup includes wine, spices, and herbs. It would make an elegant starter.

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  8 cups frozen wild blueberries (from one 3-lb. bag), or fresh if available
  
  


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  1/2 cup dry white wine
  
  


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  1/2 cup heavy cream
  
  


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  1/2 cup loosely packed fresh mint leaves; more for garnish
  
  


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  1 tsp. finely grated lemon zest (from 1/2 medium lemon) 
  
  


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  1/2 tsp. ground cardamom
  
  


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  Kosher salt
  
  


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  Sour cream or crème fraîche
  
  

Heat the blueberries and wine in a 12-inch skillet over medium heat, stirring occasionally, until the blueberries are thawed, about 5 minutes (if using fresh blueberries, bring the mixture to a simmer). Stir in the heavy cream, mint, lemon zest, cardamom, and 3/4 tsp. salt.


Working in batches, purée the blueberry mixture in a blender or food processor until smooth. Strain through a medium-mesh sieve into a storage container. Chill thoroughly in the refrigerator, about 4 hours.


To serve, whisk vigorously to loosen the soup (chilling thickens it). Season to taste with more salt. Ladle the soup into serving bowls and garnish with a dollop of sour cream or crème fraîche and a single mint leaf. Serve.