hirty
years ago when my mother-in-law first introduced me to this sweet
strawberry soup, dessert soups were not common. Today, this soup full of pureed
strawberries, yogurt (or sour cream), and milk would probably be called a Smoothie, but 30 years ago they too were virtually unknown.
Luckily we no longer think of soup as only a liquid savory dish to be
served at the beginning of a meal or as the meal itself.
This is
obvious by the number of dessert soup recipes popping up in newspapers,
food magazines, and cookbooks. And it is a lovely way to end a meal
on a hot summer's day when all you want is something cool and refreshing.
Sweet and creamy with so much fruit flavor, it is made all the more
enticing by the lovely swirls of strawberry sauce floating on top.
You can adjust the creaminess of the soup by using whole cream instead of
milk and sour cream (or creme fraiche) instead of yogurt. The fresh
lime juice adds a delightful tangy flavor and if you have extra
strawberries cut them up and add them to the soup as well. Sometimes
I even like to add some fresh raspberries for a delicious jolt of flavor.
It is better to make the soup several hours in advance so it has
sufficient time to chill but wait till serving time to add the swirls of
strawberry sauce.
Strawberry Soup: Wash and
cut the strawberries and place in your food processor. Process until the
strawberries are pureed. Add the sugar, yogurt, milk, and lime juice and
process until combined. Adjust the ingredients as necessary. Cover
and refrigerate a few hours.
Strawberry Sauce:
Place the strawberries and sugar in the bowl of your food processor and process
until smooth.
Ladle the
strawberry soup
into dessert bowls and, with a small spoon (or use a squirt bottle), place small drops of the strawberry
sauce around the outside rim of the soup. Then, run a toothpick through all
the drops of sauce so they form teardrops.
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