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September marks the slowdown of the fresh B.C. blueberry season. But there’s still time to savour the sweetness of the berry bounty. This recipe submitted by the B.C. Blueberry Council sees either fresh or frozen berries used to create a surprisingly savoury soup — with some seriously good colour:
Warm B.C. blueberry bisque
2 tsp (10 mL) oil
1/2 cup (125 mL) finely chopped shallot
4 cups (1 L) fresh or frozen B.C. blueberries
1 cup (250 mL) vegetable or chicken broth
1/2 tsp (2 mL) fresh ground nutmeg
1/2 tsp (2 mL) ground allspice
Salt, to taste
1 1/2 cups (375 mL) half-and-half cream
1 cup (250 mL) crème fraiche or sour cream
2 tbsp (25 mL) finely chopped fresh chives
In 4-quart (4 L) saucepan, heat oil over medium-low heat. Add shallots, cook until translucent.
Add blueberries, broth, nutmeg and allspice; cook over medium heat until the blueberries soften and begin to burst, 5 to 7 minutes. Cool slightly then blend until smooth; press through a fine sieve; discard solids.
Return blueberry mixture to pan and whisk in half-and-half cream. Simmer, stirring often, 5 to 7 minutes. Adjust seasonings as needed.
In a small bowl, mix crème fraiche and chives. Spoon bisque into 8 soup bowls and top each with 2 tablespoons (25 mL) chive-crème fraiche.