Succulent Strawberry Soup Recipe

Succulent Strawberry Soup Recipe
Succulent Strawberry Soup Recipe photo by Taste of Home
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Succulent Strawberry Soup Recipe

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This creamy fruit soup makes a perfect summertime treat for family and friends. The strawberry base with a hint of orange appeals to all palates!
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2 quarts fresh strawberries, divided
  • 1/2 cup water
  • 5 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon grated orange peel
  • 1 cup heavy whipping cream
  • Fresh mint and additional strawberries, optional

Directions

Mash half of the strawberries with a potato masher or fork; set aside.
In a blender, combine remaining strawberries, water, sugar, flour and orange peel; process until smooth. Pour into a 2-qt. saucepan. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Add mashed strawberries. Reduce heat; simmer, uncovered, for 10 minutes, stirring constantly. Chill for at least 1 hour.
Stir in cream. Cover and chill overnight. Serve with mint and strawberries if desired. Yield: 4 servings.
Originally published as Succulent Strawberry Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p41

Nutritional Facts

1 cup: 360 calories, 23g fat (14g saturated fat), 82mg cholesterol, 26mg sodium, 39g carbohydrate (30g sugars, 7g fiber), 3g protein.

  • 2 quarts fresh strawberries, divided
  • 1/2 cup water
  • 5 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon grated orange peel
  • 1 cup heavy whipping cream
  • Fresh mint and additional strawberries, optional
  1. Mash half of the strawberries with a potato masher or fork; set aside.
  2. In a blender, combine remaining strawberries, water, sugar, flour and orange peel; process until smooth. Pour into a 2-qt. saucepan. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Add mashed strawberries. Reduce heat; simmer, uncovered, for 10 minutes, stirring constantly. Chill for at least 1 hour.
  3. Stir in cream. Cover and chill overnight. Serve with mint and strawberries if desired. Yield: 4 servings.
Originally published as Succulent Strawberry Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p41

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