Friday, February 22, 2013

Strawberry soup recipe

Strawberry Soup
Strawberry Soup (Photo credit: timsackton)
Strawberries are enticing-there is no doubt about that. Who can resist their bright red shell, their heavenly aroma and their sweet flavor? Very few of us can resist the call of this popular berry, especially when it is a part of such summery treats as strawberry shortcake, chocolate dipped strawberries or a strawberry smoothie. There is a strawberry packed treat that many of us overlook-strawberry soup.

When we think of soup, we tend to think of a hot, steaming bowl of broth probably filled with hearty ingredients like meats, vegetables and starches. There is nothing like a bowl of soup to warm you up on a cold day, but not all soups are enjoyed hot. Fruit soups are a refreshing summer alternative. They tend to lack the heartiness of their cold weather counterparts, so they are unsuitable as a main dish. These simple, versatile soups are a great way to wrap up a meal when a heavy dessert would simply be too much.

The following recipe yields a beautiful pink soup that is a little sweet and a lot delicious. If you find yourself with any leftovers, it makes a beautiful backdrop on a fresh fruit plate. Just swirl a little soup across a white plate and carefully arrange your fresh fruit and garnish with a mint leaf. Makes 4-6 servings.

  • 1 1/2 cup rose wine
  • 1/4 cup thawed frozen apple juice concentrate
  • 1-2 tablespoons honey
  • 2 tablespoons corn starch
  • 2 tablespoons raspberry or strawberry vinegar
  • 1 tablespoon grenadine
  • 2 tablespoons Kirsch
  • 4 cups fresh strawberries
  • 1 cup plain yogurt
  • 1/2 cup half and half
  • unsweetened whipped cream (optional)
  • mint leaves (optional)
In a large saucepan, heat wine, apple juice and honey to a boil. Turn down heat and let simmer. Mix corn starch, vinegar and grenadine together until smooth, then whisk into the simmering liquid. Continue whisking until clear, smooth and thick Add in kirsch and remove from heat and taste. If mixture is too sweet, add a little more vinegar, if to tart, add a touch more honey. Let mixture cool to room temperature. Set aside the 4-6 best looking strawberries. Remove the stems from remaining berries and slice half of them in half. Puree the remaining berries. Whisk together the berry puree, yogurt, half & half and wine mixture. Stir in sliced berries and chill. Serve cold and garnished with whole berries, whipped cream and mint leaves if desired.
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