Blueberry Bisque with Chive-Crème Fraiche

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
8

Fresh blueberries will soon be at their seasonal peak. Here’s a way to serve up these nutritious blue beauties in a savory application instead of the traditional dessert or sweet.

Ingredients

2 tsp. oil
1/2 cup finely chopped shallots
4 cups fresh or frozen blueberries
1 cup vegetable stock
1/2 tsp. fresh ground nutmeg
1/2 tsp. ground allspice
Salt, to taste
1 1/2 cup half-and-half
1 cup crème fraiche
2 tbsp. finely chopped fresh chives

Steps

  1. Heat oil over med.-low heat in a 4-qt. saucepan. Add shallots; cook until translucent. Add blueberries, stock, nutmeg and allspice; cook over med.-high heat until blueberries soften and begin to burst, 5 to 7 min. Cool slightly.
  2. Pour mixture into blender container; blend until smooth. Press soup through fine sieve; discard solids.
  3. Return blueberry mixture to pan and whisk in half-and-half. Simmer, stirring often, 5 to 7 min. Adjust seasonings as needed.
  4. In a small bowl, mix crème fraiche and chives.
  5. For service: Spoon bisque into 8 soup bowls and top each with 2 tbsp. chive-crème fraiche.
Source: Chef David Fisher American Express/Compass Group in Greensboro, NC Courtesy of U.S. Highbush Blueberry Council

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
chicken tetrazzini bowl

The No Whey station in the main dining hall at Georgia Southern University in Statesboro, Ga., offers students meals that are free of the eight most common allergens. When Brittany Parham, the dietitian who oversees the station, polled food-sensitive students on which favorites they missed most, “comfort foods” was the overwhelming response. Parham, who herself has food allergies, worked with chefs on the 20,000-student campus to focus on allergen-free versions of pasta bakes, biscuits, banana bread and other down-home dishes. Recently, the chefs reworked the school’s traditional chicken...

Ideas and Innovation
university chicago medical center renovation workers

As The University of Chicago Medical Center prepared for the revamp of one of its kitchens to feed an additional 202 patients, it wasn’t just foodservice executives coming to the table to make decisions. The process, which began in fall 2014, involved hourly employees from the ground up, says Daryl Wilkerson, vice president of support services. “They actually helped build this [kitchen], which is why I think this is so spectacular,” he says. “Normally what you’ll get in a lot of projects is senior people sitting around in shirts and ties making decisions.”

The hospital follows the...

Ideas and Innovation
idea bulb innovation concept

There’s no feeling quite like the “spark of inspiration” that Dawn Aubrey , associate director of housing for dining services at the University of Illinois, cites in this month’s Steal This Idea-themed cover story. That rush of blood and endorphins to the brain when everything comes together is like nothing else, and often finds me falling over furniture because I’m so excited to start putting plans into action. Unfortunately, I also bruise easily.

Throughout this issue, we’ve highlighted stealable ideas in all realms of noncommercial foodservice, from protein-focused sides to...

FSD Resources