Choose by category

Strawberry Soup

Mar 21, 2017

My friends at Swank Farms recently posted an enticing photo of their strawberry harvest and after seeing it, all I could think of was a deliciously refreshing strawberry soup I’d enjoyed a few years ago in North Carolina. After a bit of digging, I found that recipe, made a trip to the green market for fresh berries, and enjoyed the soup for lunch that day. The recipe suggested blending the ingredients, so it was very easy to prepare, but the taste and texture was more smoothie than soup. I substituted yogurt for the cream when I served it to my husband; that didn’t change much in terms of flavor and texture, but it was certainly more healthful. Still, the soup was not exactly what I had hoped for. The berries needed to take center stage, not be shrouded in cream. When strawberries are this fragrant and fresh, I really want to taste the berries.

Searching for just the right method, I came across a recipe created by Martha Rose Shulman for the New York Times, a soup she says would be called a concassée in France. The strawberries are crushed rather than pureed, like a tomato concassée (think bruschetta), so the soup has lots of texture. It was delicious, but my husband decided he’d rather enjoy it as a dessert. It was too sweet for him.

Determined to create a strawberry soup for a gathering with the girls, I changed little in Martha’s recipe, but topped it with a touch of cream (inspired by my North Carolina recipe), a delicious mint powder created by one of my cooks, and a few slivers of toasted almond. It added just the right flavors to balance the sweetness of the berries. I served this version as an appetizer to my friends and volunteers from the American Heart Association; it was the perfect beginning to a heart healthy lunch, and it was a big hit. I recreated it for another girl’s gathering to celebrate a friend visiting from Italy and everyone loved it! Finally! I had the perfect starter for a light spring lunch.

Strawberries are in season through April here in Florida; right now, they’re red, fragrant and delicious, so I intend to enjoy this soup a few more times. I can’t wait to share it with my daughters.

Here is my recipe for Mint Powder. You also can find mint powder in most Indian groceries, many gourmet shops, and online—just be sure it is mint powder and not peppermint powder. If using store-bought powder, you may want to add a little extra honey to your soup.

Yield: Serves 4

Prep Time: 1.5 hours

Recipe Ingredients

2 ¼ pounds fresh ripe strawberries, hulled and halved

2 tablespoons freshly squeezed lemon juice

1 tablespoon sugar

2 tablespoons wildflower honey

1 teaspoon rose water

½ cup freshly squeezed orange juice

½ cup heavy cream, for garnish

4 teaspoons mint powder, for garnish

¼ cup sliced toasted almonds, for garnish (optional)

Recipe Instructions

In a large bowl, toss the strawberries with 1 tablespoon of the lemon juice and the sugar. Cover and allow to sit for 1 hour.

Place the strawberries in a blender or a food processor fitted with the chopping blade. Add the remaining lemon juice, the orange juice, honey and rose water and pulse a few times, just until you have a chunky gazpacho consistency. Be careful not to over process.

Chill the soup until ready to serve.

In a medium bowl, use a whisk to whip the heavy cream until it is thick but not fluffy. Pour the whipped cream into a squeeze bottle.

Ladle the strawberry soup into bowls or large teacups, top with the cream, powdered mint and sliced toasted almonds, if desired. The soup can be served chilled or room temperature.

If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it!

print Print Recipe