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1
Make the blueberries In a medium bowl, mix the blueberries with the sugar and vinegar.
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2
Let macerate at room temperature for 1 hour, stirring occasionally.
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3
Preheat the oven to 200.
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4
Spread the blueberries on a parchment paperlined baking sheet and bake for 1 hour and 30 minutes, stirring occasionally, until thickened but still moist.
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5
Let cool.
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6
Meanwhile, make the soup In a blender, combine all of the ingredients, season with salt and puree until smooth.
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7
Strain the soup through a fine sieve into a large bowl.
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8
Cover and refrigerate for about 2 hours, until cold.
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9
Make the sweet herb oil In a blender, combine the oil and herbs and puree until smooth.
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10
In a sieve set over a small bowl, strain the oil through a coffee filter or a double layer of cheesecloth.
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11
Make the garnish In a medium bowl, toss the fennel and cucumber with the vinegar, sugar and salt.
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12
Let stand for 3 minutes.
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13
Add 1 tablespoon of the sweet herb oil; toss to coat.
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14
Divide the blueberries into bowls and top with the fennel-cucumber garnish.
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15
Pour the soup around the bowl.
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16
Drizzle with some of the remaining sweet herb oil, top with fennel pollen and mint or anise hyssop flowers and serve.
