A fresh cool treat for a hot summer day. Chilled Strawberry Soup is a perfect beginning for your next dinner party menu this summer, it is easy to make and can be made the day before you entertain, just place it in the refrigerator. To get started first wash your strawberries, place them in a colander and rinse under running water, shaking the colander gently. Place on paper towels to dry.
To hull berries, use flat-ended tweezers to grasp and remove the leafy hull from the berry without damaging the fruit. You can now buy special little berry hull removers.
For this strawberry soup you can use frozen strawberries and just use the fresh for your garnish. This recipe ask for wine but if you are serving children add fruit juice instead, apple juice will work, and if you do not have a blender a potato masher will do a good job.
Fresh strawberries destined for the market are usually packed before they are fully ripe because a dead-ripe fruit can turn into a bruised fruit or a rotten fruit long before it reaches the store. But fruits destined to be frozen can be harvested at peak ripeness since they only need to travel from the field to the freezing plant.
Frozen strawberries are every bit as nutritious a their fresh counterparts, if not more so, since the longer fruit “stay out” the more nutrients they lose. Vitamin C, for instance, is destroyed by light, air and oxygen.
This strawberry soup is refreshing and for your guess that have never tasted a cold soup this will be a real treat, make a double batch for they will be back for more.
5 cups strawberries
2 cups 10 per cent cream
2 cups nonfat plain yogurt
½ cup honey
juice from 4 oranges about 1 cup
pinch sea salt
In a blender, combine strawberries, cream, yogurt, honey and orange juice, puree until smooth. Season with salt. Refrigerate until ready to serve. Make ahead: cover and refrigerate for up to 8 hours.
For the peppered whipping cream:
1 cup 35 per cent cream
fresh ground black pepper
Place a small stainless-steel bowl in the freezer for 5 minutes. Add cream to chilled bowl with a metal whisk cream until stiff peaks form. Gently stir in pepper and salt. Make ahead.. cover and refrigerate for up to one day.
Do not be afraid to add the pepper to the whipping cream this will taste great.
Here is another twist, try drunken berries.....
Dip for drunken berries
1 cup balsamic vinegar
1 cup port wine
20 whole strawberries
In a small saucepan, bring balsamic vinegar to a boil over medium heat. Reduce heat and simmer for about 10 minutes or until slightly thickened and syrupy, about 1 tbsp. Let cool to room temperature. Repeat the process with port wine.
In a small bowl, place the strawberries and gently stir in 1 tbsp each of the balsamic and port syrups. Place drunken berries in the center of each bowl, carefully pour chilled strawberry soup around the berries. Place 1 tbsp of black pepper cream topping on top of berries.
1 cup white wine
1 cup sugar
4 tbsp lemon juice
2 tsp lemon peel
2 quarts fresh strawberries
Place all ingredients in blender, reserve about 8 strawberries for garnishing soup.
Blend until smooth, cover and refrigerate until chilled. Slice the strawberries and place on top of soup.
Serves 8 enjoy.
Strawberry soup is a great appetizer, but now you need to plan the rest of your menu, why not try the Turkey Nectarine Salad.