In a medium saucepan, combine blueberries, water, and 3/4 cup sugar. Cook over medium heat until soup begins to thicken, about 8-10 minutes. Turn off the heat, add the vanilla bean and mint, and let steep for 30 minutes. Remove vanilla bean and scrape the seeds into the blueberry mixture; discard the bean pod and mint. Using a blender, process the mixture until smooth. Strain mixture through a fine mesh strainer into a picther or storage container; discard the solids. Cover and refrigerate soup.
While soup is cooking, mix creme fraiche with 1 tablespoon sugar and lemon and lime juice. Garnish soup with creme fraiche, cold heavy cream, or milk if desired.
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|Serving Size: 1 Serving (783g)|
|Recipe Makes: 2|
|Calories from Fat: 112 (9%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 29.9mg||9 %|
|Sodium 53.3mg||2 %|
|Potassium 380.8mg||10 %|
|Total Carbohydrate 296.2g||87 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 288.1g|
|Protein 3.8g||5 %|
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Calories per serving: 1252
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