While sifting through cookbooks in search of a few creative uses for this fruit, I stumbled across two recipes that struck my eye: blueberry soup and blueberry vinegar. Curiously, both recipes come from Nordic chefs — Mads Refslund, co-founder of Michelin-starred Noma in Denmark, and Katrin Bjork, the founder of food blog Modern Wifestyle. Both recipes are simple to prepare, yet deliver stunningly beautiful and delicious results.
The soup is not a starter. Rather, it’s a dessert that pairs the berry with its classic flavor buddies, thyme and lemon. A dollop of vanilla-enhanced whipped cream on top provides airy texture and elegant contrast to the dark, sweet soup that can be served warm or cold.