Cold Strawberry Soup
Author: 
Recipe type: Appetizer
Cuisine: Polish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A tart and refreshing cold fruit soup to begin your summer meal.
Ingredients
  • 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)
Instructions
  1. Combine the strawberries and water in a large sauce pan and bring to a boil.
  2. Turn down the heat and simmer until the strawberries and soft and have begun to lose their color, 6-8 minutes. Remove from heat.
  3. Puree the mixture well using an immersion blender OR transfer to a food processor and puree, working in batches as necessary.
  4. Stir in yogurt and sweetener. Return soup to stove and place over medium heat
  5. 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.)
  6. Bring soup to a boil, stirring constantly.
  7. Boil one minute.
  8. Remove from heat and allow to cool.
  9. Transfer soup to clean jars or plastic storage containers and refrigerate until chilled.
  10. 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/