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Strawberry Soup Recipe

From Massena, New York, Lucia Johnson shares this refreshing chilled soup that's a lovely addition to a special brunch or luncheon. With its fruity flavor and thick frothy texture, you could even serve it as a punch!

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Strawberry Soup Recipe

Prep: 10 min. + chilling

Yield: 2 Servings

10 10

Ingredients

1 pint fresh strawberries, hulled
1/2 cup white wine or apple juice
1/3 to 1/2 cup sugar
2 tablespoons lemon juice
1 teaspoon grated lemon peel

Directions

In a blender, combine all ingredients. Cover and process until smooth. Pour into two bowls; cover and refrigerate until thoroughly chilled, about 1-2 hours. Yield: 2 servings.

Nutritional Facts 1 serving (1 cup) equals 281 calories, 1 g fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 62 g carbohydrate, 3 g fiber, 1 g protein.

Originally published as Strawberry Soup in Quick Cooking July/August 1998, p8

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Strawberry Soup

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Reviewed on May. 19, 2011 by bereitbach

This was very easy to make. I substituted molasses for the sugar as we are trying to avoid white sugar in our house. I would use a little less sweetener next time. Probably add a little and then taste-test it before adding any more. Even when not in season, the strawberries themselves are very sweet when pureed.