STRAWBERRY SOUP
In France they might call this a soup a concassée. The strawberries are crushed rather than pureed, so the soup has lots of texture. Strawberries, like other red fruits and berries, are a great source of anthocyanins and ellagitannens, which have been shown to have antioxidant and anti-inflammatory properties.
Provided by Martha Rose Shulman
Categories easy, soups and stews, dessert
Time 1h15m
Yield Serves four
Number Of Ingredients 7
Steps:
- Separate out a fourth of the prettiest strawberries. Quarter or slice them and toss in a large bowl with 1 tablespoon of the lemon juice and the sugar. Cover and refrigerate for 1 hour or longer.
- Place the remaining strawberries in the bowl of a standing mixer fitted with the paddle, or in a food processor fitted with the steel blade. If using the mixer, turn on at medium-low speed and crush the berries to a coarse puree. If using a food processor pulse to a coarse puree. Add the remaining lemon juice, the orange juice, the honey and the rose water and beat together. Taste and add more honey if desired. Chill until ready to serve.
- Just before serving, stir the quartered strawberries with the juice that has accumulated in the bowl into the crushed strawberries. Ladle into bowls, top with chopped or slivered mint, and serve.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 23 grams
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Fani Shah
[email protected]This soup is a must-try for any strawberry lover.
Ibrahim Matsayi
[email protected]I love this soup! It's my new favorite recipe.
Bishal Tharu
[email protected]This soup is perfect for a special occasion. It's elegant and delicious.
MD Shahariar Hossain
[email protected]This recipe is a keeper! I will definitely be making this soup again.
Kosisochukwu Emmanuel
[email protected]Overall, I was disappointed with this soup. I would not recommend it to others.
Hamphrey K254
[email protected]The soup was not worth the effort. It was just okay.
Amanda Ndaba
[email protected]The soup was too time-consuming to make. I had to spend over an hour in the kitchen.
beverly moses
[email protected]I followed the recipe exactly and the soup turned out bland. I had to add a lot of salt and pepper to make it flavorful.
Azeem
[email protected]The soup was a bit too thick for my liking. I would have preferred it to be a bit thinner.
Md Apourbo
[email protected]This soup was a bit too sweet for my taste.
Jackson A.
[email protected]I'm not a big fan of strawberries, but I really enjoyed this soup. The flavors were well-balanced and the soup was very refreshing.
Jackson Holden
[email protected]I made this soup for my kids and they loved it! They said it was the best soup they've ever had.
Muhammad Imtiaz
[email protected]This soup is a great way to use up leftover strawberries. I had a bunch of strawberries that were about to go bad, so I made this soup and it was a great way to use them up.
mehedi sk999
[email protected]I'm not a big fan of coconut milk, so I used almond milk instead. It was still delicious!
Toukir Islam
[email protected]This soup is perfect for a summer party. It's light, refreshing, and sure to please everyone.
Terree Norman
[email protected]I added a bit of cayenne pepper to the soup for a spicy kick. It was amazing!
Cindy Clemmons
[email protected]This soup was easy to make and so delicious. I used frozen strawberries and it turned out great.
Collins Zee01
[email protected]I'm not usually a fan of fruit soups, but this one changed my mind. The strawberry soup was surprisingly savory and satisfying. I will definitely be making it again.
Tsungirirai Munengwa
[email protected]I made this soup for a brunch party and it was a hit! Everyone loved the unique flavor and beautiful presentation.
Nathi Makabeni
[email protected]This strawberry soup was a delightful treat! The combination of sweet strawberries, tangy lemon, and creamy coconut milk was perfectly balanced. I loved the addition of fresh mint, which added a refreshing touch.