We went on a cruise to Alaska and had some yummy cold soups. We especially enjoyed the fruit ones. I do have the actual recipes from the chef on the ship but I've also been collecting others. Here's one that I'm wanting to try so I thought, we might as well try it as our recipe of the month. You can use it as an appetizer to a meal or as a dessert soup. I think it would make a lovely soup for a summer brunch.
Strawberry Soup
1 lb strawberries, rinsed and hulled
1 TBSP sugar plus a little more to your preferred taste of sweetness
Juice and zest of one small orange
1/4 cup water
1/2 cup plain yogurt
1/3-1/2 cup milk
Mint for garnish
1.Roughly chop strawberries and place in a small sauce pan with sugar, orange juice, zest, and water. Simmer for 15-20 minutes, squashing the strawberries into sauce with your spoon until they break down into a thick sauce.
2.Remove from heat and let cool to room temperature. Taste for sweetness and add additional sugar if necessary.
3.Place chilled strawberries, yogurt and 1/4 cup milk in a blender. Puree. Stream in additional milk to get to the desired consistency. Chill until very cold, serve garnished with mint.
Yields 2 cups
I haven't tried this one yet so I will plan to try it during August and let you know my thoughts. I'd love to have you join in and try it and provide your feedback, tips, and changes to it.
:clothes:
Strawberry Soup
1 lb strawberries, rinsed and hulled
1 TBSP sugar plus a little more to your preferred taste of sweetness
Juice and zest of one small orange
1/4 cup water
1/2 cup plain yogurt
1/3-1/2 cup milk
Mint for garnish
1.Roughly chop strawberries and place in a small sauce pan with sugar, orange juice, zest, and water. Simmer for 15-20 minutes, squashing the strawberries into sauce with your spoon until they break down into a thick sauce.
2.Remove from heat and let cool to room temperature. Taste for sweetness and add additional sugar if necessary.
3.Place chilled strawberries, yogurt and 1/4 cup milk in a blender. Puree. Stream in additional milk to get to the desired consistency. Chill until very cold, serve garnished with mint.
Yields 2 cups
I haven't tried this one yet so I will plan to try it during August and let you know my thoughts. I'd love to have you join in and try it and provide your feedback, tips, and changes to it.
:clothes:
