Ok, so yesterday I went Strawberry picking at Swanton Berry Farm (loved the place) and picked like tons of strawberries and so no points for guessing what I made 🙂 Yep, chilled strawberry soup. I pretty much followed the same recipe as I did for chilled raspberry soup, except for minor variations and except for the fact that this soup was made from personally-handpicked, organic strawberries, whereas the other one was made from store-bought frozen raspberries. So here goes the recipe:
Strawberries – 20 oz. (fresh or frozen)
Sugar – 1/2 cup
Sour cream – 3/4 cup
Heavy cream – 3/4 cup
Strawberry juice – 1 cup (any other berry juice will do)
Lemon juice – 2 teaspoons
Mint – few sprigs, very finely chopped
- Clean and chop off the greens from the strawberries. Cut into pieces.
- Using a blender, puree the strawberries. Use the strawberry juice while blending.
- Fold in the sour cream and heavy cream. Add sugar, lemon juice. Mix well. Refrigerate.
- Serve chilled. Garnish with heavy cream, very finely chopped mint leaves.
Just like Chilled Raspberry Soup – Although an appetizer, this soup is almost like a dessert in disguise!