Blueberry Rosemary Soup


3 cups Jersey Fresh blueberries
1/4 tsp of Jersey Fresh rosemary, chopped
2 T maple syrup
1/4 tsp cinnamon
1 T lemon juice
1 cup almond milk
1/2 cup toasted hazelnuts, chopped


5m prep time / 10m cook time

1. Place first six ingredients into a medium saucepan. Turn heat to high and bring to a boil. Turn heat down and let simmer for 10-15 minutes, stirring constantly.
2. Turn off heat and blend together with an immersion blender. (You can use a regular blender, just be careful with the hot soup.)
3. Chill in the refrigerator overnight (or for at least 4 hours).
4. Spoon into serving bowls. Garnish with hazelnuts and serve.

Jersey Fresh Product(s) Used: Blueberries Herbs

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