Sunday, May 19, 2013

Strawberry Soup

2 quarts strawberries
¼ - ½ C honey
1 - 2 Tbls lemon juice
1 C Riesling wine

Wash, hull and trim strawberries. Puree everything in a food processor until smooth. Use more or less honey and lemon juice depending on the sweetness of the berries. Champagne can be substituted for the Riesling (or try a splash of Grand Marnier or Kirsch), or sparkling cider for a non-alcoholic soup.

Serve well chilled; garnish with fresh berries, mint and/or a dollop of vanilla yogurt. 

Same quantities can be used to make a cantaloupe or honeydew melon soup.

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