• Cooking Time: 60
• Servings: 8
• Preparation Time: 15
• SOUP:
• 2 cups fresh blueberries
• 1 cup water
• 1/2 cup sugar
• 1 cinnamon stick
• 1 star anise
• 3 cardamom pods
• zest and juice of 1 lemon
• 1 tsp almond extract
• splash of cassis, optional
• HONEY LEMON MASCARPONE
• 8 oz mascarpone cheese
• 3 TBSP cream
• 2 TBSP honey
• zest and juice of half a lemon

1. Bring all soup ingredients to a boil, and then reduce heat and simmer for about an hour.
2. Stir occasionally, pressing the blueberries with your spoon or potato masher. Remove from heat and let it sit to cool for 20 minutes or so before you blend it.
3. Add the almond extract and cassis at this point.
4. Fish out the cinnamon stick and star anise.
5. Pour cooled soup into blender and puree.
6. Strain through a sieve and pour into a container and chill.
7. When it’s time to serve, dollop honey lemon mascarpone on top and garnish with toasted cream cheese pound cake croutons.
8. HONEY LEMON MASCARPONE
9. Combine all in a bowl by hand. Refrigerate until ready to garnis

A chilly and refreshing summer dessert soup!