Cold Strawberry Soup
Author: Emily Paster
Recipe type: Appetizer
Cuisine: Polish
Prep time:
Cook time:
Total time:
Serves: 4
- 6 cups sliced and hulled strawberries (from 2 quarts)
- 2 cups water
- ½ cup plain Greek yogurt, preferably full fat
- 2 TB honey, sugar or maple syrup (or to taste)
- 1 TB cornstarch
- Pinch salt
- Sour cream (optional)
- Mint (optional)
- Combine the strawberries and water in a large sauce pan and bring to a boil.
- Turn down the heat and simmer until the strawberries and soft and have begun to lose their color, 6-8 minutes. Remove from heat.
- Puree the mixture well using an immersion blender OR transfer to a food processor and puree, working in batches as necessary.
- Stir in yogurt and sweetener. Return soup to stove and place over medium heat
- Dissolve cornstarch in some cold water and slowly pour it into soup, whisking constantly. (This will thicken the soup so it is not too watery.)
- Bring soup to a boil, stirring constantly.
- Boil one minute.
- Remove from heat and allow to cool.
- Transfer soup to clean jars or plastic storage containers and refrigerate until chilled.
- To serve, garnish with soup cream and mint, if desired.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/06/19/cold-strawberry-soup/
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