What? Don’t tell me you’ve never had soup for dessert. I know, me neither. Not too long ago I wouldn’t even classify something a dessert unless it had massive amounts of chocolate, butter, sugar, and the like. And dessert soup, come on really? You’re not fooling anyone.
But then Asheley ordered a blueberry soup for dessert at L’Office during our honeymoon in Paris. I quietly chuckled to myself, knowing she just made a huge mistake. She was totally going to regret that decision, right?! Wrong. This wasn’t just a good dessert. It was an unbelievably pretty darn perfect dessert.
Coming back from Paris, I immediately started working on creating my own version of Chef Kevin O’Donnell’s mind blowing dessert. Over the past year, I’ve been serving up this soup, along with a ton of those addicting Toasted Marshmallow Milkshakes, at pretty much every summertime get together. It kind of has become a standard expectation (demand) of all our hungry visitors.
Little do they know, it’s super easy to make. Shhh, don’t tell, them, okay?
This Blueberry – Thyme Soup with Honey Vanilla Mascarpone has a cleanly intense berry flavor with just a hint of herby-ness from the thyme. And that mascarpone. Oh the mascarpone! It’s so creamy and when it melts into the soup… oh man I can’t even.
Listen, at first you might get a couple of strange looks from people when serving them this. They might even ridicule you quietly in their heads. But then they try it and bam. Insert foot in mouth.
If you don’t have access to mascarpone cheese, well that’s just a darn shame. It should be downright illegal. Write your congressman and demand immediate action.
But in a pinch, a good quality vanilla ice cream makes for a delicious substitute.