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Chilled Blueberry Soup with Honey Lemon Mascarpone

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Serves 8 | Prep Time 15 | Cook Time 60

Why I Love This Recipe

A chilly and refreshing summer dessert soup!

Ingredients You'll Need


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


8 oz mascarpone cheese

3 TBSP cream

2 TBSP honey

zest and juice of half a lemon


Bring all soup ingredients to a boil, and then reduce heat and simmer for about an hour.

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.

Add the almond extract and cassis at this point.

Fish out the cinnamon stick and star anise.

Pour cooled soup into blender and puree.

Strain through a sieve and pour into a container and chill.

When it’s time to serve, dollop honey lemon mascarpone on top and garnish with toasted cream cheese pound cake croutons.


Combine all in a bowl by hand. Refrigerate until ready to garnis

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