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

South Valley Preparatory School in Albuquerque, N.M., has launched a range of healthy eating initiatives to combat obesity, the Albuquerque Journal reports.

The initiatives are in response to a State of Obesity report that stated that nearly a quarter of 10- to 17-year-olds in New Mexico were overweight or obese in 2016. The school banned junk food on campus during school hours for both students and staff, and offers healthy seasonal meals in its cafeteria. Students also take weekly trips to local farms to get an inside look at where their food comes from.

While the school...

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

FSD Resources