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U.S. Highbush Blueberry Council

Cornbread Soup

Blueberry Mango Soup

Recipe by Executive Chef/ Co-Owner Marcus Samuelsson, Aquavit, New York City


  • 6 cups fresh or frozen blueberries
  • ¾ cup sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cardamom
  • ¾ cup mango purée
  • 1 cup muscatel, ice wine or honey wine


  1. In a saucepan, combine blueberries, sugar, lemon juice, and cardamom
  2. Over medium-high heat, bring mixture to a boil
  3. Cook and stir until sugar dissolves, about 7 minutes
  4. Slightly cool blueberry mixture
  5. Transfer to a blender container, purée
  6. In a bowl, combine blueberry purée with mango purée and wine
  7. Strain mixture through a fine sieve
  8. Chill
  9. To serve: Ladle soup into shallow soup bowls or dessert dishes
  10. Garnish with fresh blueberries, thin melon and/or mango slices, and lemon zest curls, if desired

Number of servings (yield): 1 quart

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