200 g low-fat quark
500 ml buttermilk
60 g rolled oats
3 tbsp honey, or more depending on taste
250 g blueberries
2 tbsp freshly chopped mint
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix the quark smoothly with the buttermilk, then add the rolled oats and 2 tbsp honey. Zest and squeeze the lime.
Stir half of the juice and all the zest into the soup. Ladle into bowls. Wash, dry and finely puree the blueberries. Push through a sieve and mix with the rest of the honey and lime juice. Put 2-3 tbsp of the puree in the centre of each bowl of soup.
Then drag a wooden cocktail stick at intervals from the blueberry puree into the white soup to form a pattern. Serve sprinkled with mint.