Strawberry Soup

Strawberry Soup

Tis the season for hotter temps and cooler soups. I learned to make this one in culinary school. We served it as a choice for the soups course but it really could be a dessert. It's sweet, but not too sweet, and just a bit thinner than a mousse or pudding. Put your freshly picked strawberries to good use and try this one out.

Strawberry Soup
Serves 4 as an appetizer 
Ready In: 30 minutes
Printable Recipe

1 to 1 1/2 qts fresh strawberries cleaned and hulled
1 whole clove
1/2 cinnamon stick
1/4 c triple sec OR orange juice
1 cup finely granulated sugar such as caster
cornstarch
2 cups heavy cream 1/2 liquid and 1/2 whipped

Combine strawberries, clove, cinnamon, sugar and liquor or juice in a heavy saucepan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Thicken if needed with cornstarch. Cool.

Once the strawberry mixture is cooled, remove the clove and cinnamon stick. Mash well or puree, if desired, some like this soup chunky and others prefer it smooth. Add the liquid cream and then fold in the whipped cream. Chill for several hours before serving.