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strawberry soup
It’s strawberry season again and my favorite berries are filling the tables at the Marblehead Farmer’s Market. Last week I bought some strawberry soup and loved it. The ingredients listed on the soup I bought were very simple: strawberries, cream, sugar, mint. I thought, I can do this. So this week I decided to see if I couldn’t make a fair version of it myself. I bought a bunch of fresh mint and a couple of quarts of berries, the small, dark-red, sweet, leaving-incredible-stains-all-over-the-baby kind. And then let them sit in the fridge for several days while I got distracted by other things.
But last night I pulled out the food processor and whipped this up in about five minutes. Not bad.
A great treat for a hot summer day. Not too sweet, not too filling.
Ingredients:
- 1 quart strawberries
1 pint heavy cream
1/4 cup sugar
1 tablespoon mint, finely chopped.
Directions
Remove green tops from strawberries. Put all ingredients into food processor and pulse into finely pureed. Taste and add more mint if needed. (Be warned,the mint flavor will get stronger if you let the soup sit for any amount of time before serving it.
Serve chilled. Garnish with sprigs of mint and whole strawberries if you desire.
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