Carrot Soup with Pickled Blueberries
A super easy dish that is accented by our two-time award-winning Organic Pickled Heirloom Blueberries (or award-winning Marinade & Salad Dressing) and can easily be made with entirely local products.
9–12 whole carrots
1 quart fennel broth (or any broth of your liking)
4 dollops fresh cheese (like vache or chèvre)
4 large crouton
4 tbsp Bow Hill Pickled Heirloom Blueberries or Bow Hill Blueberry Marinade & Salad Dressing
Bow Hill Heirloom Blueberry Powder, optional for dusting
Chop carrots, toss into pot.
Cover with broth and boil until soft.
Blend with either an immersion blender in pot, in a stand blender, or with a food processor.
Divide into four bowls and top each bowl with a dollop of fresh cheese, a crouton, and pickled blueberries. Sprinkle each with blueberry powder and enjoy!
Products Featured in this Recipe
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