Strawberry Soup
October 6, 2008 Appetizers, featured, soup, sweets
Serves: 6
Prep: 5 minutes
Cook: 30 minutes
Ingredients:
2 punnets of strawberries
1.5 cups of white wine
1 cup of sugar
.5 cup of water
1 star aniseed
1 cinnamon bark
1. Top the strawberries and chop in half.
2 Pop all ingredients into a saucepan and bring to the boil
3. Simmer for 30 minutes
4. Blend and refrigerate until cool
5. Serve cold
Optional: You may wish to strain to remove the seeds and roughage. I think it is fine without it. However, if you allow to sit long enough the soup separates in two. By skimming the roughage off the top you get a clearer soup as shown below.
Because I didn’t eat all of it at the time – the remainder was frozen, turning it into this great sorbet sort of thing. Frozen strawberry soup tastes lovely. I think this soup could also have very easily be turned into jelly.
Comments (1)
so… like… what does one eat strawberry soup with? or as?…