Chilled Strawberry And Mint Soup Food

CHILLED STRAWBERRY SOUP

Steps:

• Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.

SWEDISH STRAWBERRY MINT SOUP

Steps:

• Set aside 1/2 pint of the strawberries and thinly slice the rest.
• Place the sliced strawberries in a large saucepan and add the water, orange juice, ginger, lemongrass, mint and sugar, and bring to a boil, stirring occasionally.
• Reduce the heat to low and simmer for five minutes.
• Remove from heat and set aside to steep for an hour.
• After steeping, strain the strawberry mixture through a fine sieve, mashing the strawberries to get the maximum strained liquid.
• Discard the solids.
• Cover and refrigerate the liquid--your strawberry soup--until well chilled--at least two hours.
• Meanwhile, cut the reserved 1/2 pint of strawberries into 1/4" dice, place in a small bowl, cover and refrigerate.
• When ready to serve, place a small mound of diced strawberries in the center of each shallow soup plate or bowl, pour the chilled soup around the berries and serve.
• Note 1: You can, if you wish, serve this with a scoop of vanilla ice cream.
• Note 2: You can combine 1/2 cup of the soup with 1/2 cup of champagne for a lovely summer cocktail or with 1/2 cup of sparkling water for a non-alcoholic version.

COLD STRAWBERRY SOUP

Steps:

• In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill.
• Serve with garnish of mint leaves

CHILLED STRAWBERRY AND MINT SOUP

Steps:

• Combine all the ingredients, except the mint, in a blender and mix well
• Refrigerate for at least 1 hour to allow the flavors to blend. Before serving, stir in the chopped mint. Pour into soup bowls and serve. This is a great chilled soup or summer drink. Enjoy.

STRAWBERRY SOUP

Steps:

• In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.

CHILLED STRAWBERRY SOUP

Steps:

• In a blender or food processor puree the strawberries with the grape juice. Set aside 1/2 cup of the puree to serve as a garnish.
• Add the remainder of the soup ingredients (yogurt - nutmeg) to the blender and puree.
• Adjust seasonings and chill well. You may want to adjust seasonings again before serving.
• To serve: Serve the soup in a chilled bowl. Using a ring mold arrange the sliced strawberries in the center of the bowl. Fill the strawberry ring with creme fraiche. Pour the soup in the chilled bowls and garnish with drops of the reserved strawberry puree and more creme fraiche. Garnish with edible flowers, pink peppercorns and fresh mint.

SUMMER STRAWBERRY SOUP

Steps:

• In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.