Chef Peter of Robert Wood Johnson University Hospital Somerset (RWJ) shows us how to make Blueberry Rosemary Soup with Toasted Hazelnuts. The hospital is the first in NJ to source local, Jersey Fresh produce for use in patient, employee and guest meals. RWJ also has a special relationship with Honey Brook Organic Farm offering a CSA pickup each week.

Jersey Fresh Blueberries are still available. So, try something unique with a cold, summertime soup that adds depth of flavor to any meal. For the full recipe, visit: http://bit.ly/2xKLmEc

Tags: Jersey Fresh Chef Series with Chef Peter Blueberries