Strawberry Soup - as my mother called it, is a blast from the past! For patio barbecues and backyard picnics, she whipped up these delicious, smooth as silk cups of nectar to be served with cake or cookies. This retro recipe might be viewed as a precursor to smoothies and mousse and things of that nature that had not yet made their way to inspire the human mind. But it's a super easy and lovely way to visit the past when cooking was simpler, desserts faster but tastes every bit as able to appreciate a lovely sweet & creamy drink. I know mine did!
Try the original version and then if you like, modernize it by adding a tablespoon of balsamic vinegar, a few leaves of fresh basil or mint or freshly squeezed lemon juice.
But most importantly, remember this recipe for when you're in a hurry and enjoy the simplicity of blending berries, sugar and cream together & drinking!
Mom certainly was heading in the right direction by concocting dishes ahead of her time. This creation must have given birth to the endless combination of smoothies and mousses we enjoy routinely today. How Mom would have loved them!
Strawberry Soup
1 quart fresh strawberries, washed and hulled
(or 1 lb. frozen unsweetened strawberries)
1 1/3 cup heavy or whipping cream
1/3 - 1/2 cups granulated sugar, to taste
2 tab. fresh lemon juice
(optional: 1 tablespoon balsamic vinegar, 8 fresh
basil or mint leaves)
-Place cold strawberries in blender. Add sugar
and fresh lemon juice (and optional ingredients). Blend on high speed until mixture is very smooth, about 2 minutes.
-Add cream and blend on medium-high speed until mixture becomes slightly thickened. Taste for sweetness. Add more sugar if desired and blend on low briefly to allow sugar to dissolve.
-Serve in small glasses. Garnish with strawberries cut in half, leaving stem in tact. Slide strawberry onto the edge of each glass. Serve immediately or keep up to 30 minutes, chilled in fridge. Serves 6 - 8
Garnish with strawberries on edge of glass.
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