Carrot Soup with Pickled Blueberries
A super easy dish that is accented by our two-time award-winning Organic Pickled Heirloom Blueberries 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
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
A true whole pickled berry made from the Stanley variety delivers a crisp burst of tangy deliciousness that opens up with each bite. The perfect companion to artisan cheeses, deviled...
A deep purple, antioxidant-rich, high fiber and nutrient-dense powder made from a blend of pure Rubel and Jersey skins. Users love it as an easy, nutritious boost to recipes complemented...