Active Time
40 MIN
Total Time
2 HR 45 MIN
Serves : 4 to 6

How to Make It

Step 1    Make the blueberries

In a medium bowl, mix the blueberries with the sugar and vinegar. Let macerate at room temperature for 1 hour, stirring occasionally.

Step 2    

Preheat the oven to 200°. Spread the blueberries on a parchment paper–lined baking sheet and bake for 1 hour and 30 minutes, stirring occasionally, until thickened but still moist. Let cool.

Step 3    Meanwhile, make the soup

In a blender, combine all of the ingredients, season with salt and puree until smooth. Strain the soup through a fine sieve into a large bowl. Cover and refrigerate for about 2 hours, until cold.

Step 4    Make the sweet herb oil

In a blender, combine the oil and herbs and puree until smooth. In a sieve set over a small bowl, strain the oil through a coffee filter or a 
double layer of cheesecloth.

Step 5    Make the garnish

In a medium bowl, toss the fennel and cucumber with the vinegar, sugar and salt. Let stand for 3 minutes. Add 1 tablespoon of the sweet herb oil; toss to coat.

Step 6    

Divide the blueberries into bowls and top with the fennel-cucumber garnish. Pour the soup around the bowl. Drizzle with some of the remaining sweet herb oil, top with fennel pollen and mint or anise hyssop flowers and serve.

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