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Warm Blueberry Bisque

Warm Blueberry Bisque

8 portions


2 teaspoons (10 mL) oil
1/2 cup (125 mL) finely chopped shallot 
4 cups (1 L) fresh or frozen blueberries
1 cup (250 mL) vegetable or chicken broth
1/2 teaspoon (2 mL) fresh ground nutmeg
1/2 teaspoon (2 mL) ground allspice
salt to-taste
1-1/2 cups (375 mL) half-and-half
1 cup (250 mL) crème fraiche or sour cream 
2 tablespoons (25 mL) finely chopped fresh chives


In 4-quart (4 L) saucepan, heat oil over medium-low heat. Add shallot, cook until translucent. Add blueberries, broth, nutmeg and allspice; cook over medium heat until 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. 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.