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...
Author: Martha Rose Shulman
Reserve melons that are so ripe, sweet and juicy that they practically fall apart when you cut them for this soup, which is inspired by a recipe by Deborah...
Author: Martha Rose Shulman
You could also call this ruby-colored, jam-like soup a compote. Look for plums with deep red flesh.
Author: Martha Rose Shulman
A ripe mango gives a bit when pressed, and its fragrance should be heady and sweet. To dice a mango, cut down the broad side of the fruit, slightly off...
Author: Martha Rose Shulman