Blueberry Soup with Wine and Cardamom

If mulled wine has already become a passed stage for you, cook a dessert soup! The sweeter you want the soup, the sweeter the wine will be required. You can even use fortified varieties - in addition to the alcoholic component and sweetness, they will also give a wonderful aroma.

Ingredients

• 4 cups blueberries
• 2/3 cup semi-sweet red wine
• 200 g of natural yoghurt
• 300 ml whipping cream
• 1 large orange
• 1 cinnamon stick
• 5 allspice peas
• 2 carnation buds
• 3-4 boxes of cardamom
• a pinch of salt
• mint and berries for decoration

Directions

1. Wash the orange thoroughly with a brush. Use a fine grater to remove the zest from the orange, cut it in half and squeeze out the juice.
2. Pour 4 cups water into a saucepan, add half an orange zest, cinnamon, allspice, cloves and salt. Bring to a boil over low heat, cook for 15 minutes.
3. Pour in wine and orange juice, cook for another 5 minutes, without letting the liquid boil. Strain into a clean saucepan.
4. Add 3 cups blueberries to a saucepan with strained broth, bring to a boil, remove from heat and cool. Keep the remaining berries in the refrigerator. Whisk the soup with a blender until smooth, strain through a sieve to remove the skin. Put half of the cream in the soup, beat again. Place the soup in the refrigerator for at least 2 hours.
5. Remove the seeds from the cardamom pods, crush them as fine as possible in a mortar. Chop the remaining zest. Whip the remaining cream with yogurt, cardamom and zest. Refrigerate for at least 1 hour.
6. Combine the chilled soup with the remaining whole blueberries, pour into chilled bowls, and spoon the dressing into each. Serve immediately, garnish with mint and berries.