Strawberry Soup, Sarah-Style
|February 16, 2009||Posted by Sarah under Cooking, Produce, Recipes|
For V-day dinner, I tried another one of Chef Justin‘s recipes. If you haven’t been following along, the last one didn’t go so well. Anyway, since we’re all about using produce that’s currently in season, I thought that his Florida Strawberry Soup would be good to try out! I also thought it would be cute to serve for Valentine’s Day since it’s red (well, pink).
Unfortunately I am not a math person and couldn’t figure out how many strawberries 2 quarts comes out to (they came in pound containers at the grocery store). I only bought 1 pound when I should have used 1 1/2 to 2 pounds. And no offense to Chef Justin, but the onion didn’t sound too appetizing so I completely left it out.
In the end it turned out to be a decent dish. I wanted to serve it as a starter but ended up eating it for dessert. It’s not too sweet, which was important because my sweetie doesn’t like sweets (confuse you yet?). Long story short, we both approved.
Here’s the recipe:
Florida Strawberry Soup
Yield 4 Servings
2 quarts (about 1 1/2 to 2 lbs) of fresh Florida strawberries, hulled and sliced
1 1/2 cups Florida orange juice
1/2 cup of dried Florida mangos
1 small onion, peeled and sliced
1 tablespoon corn starch
2 cups soy milk
1 tablespoon fresh squeezed lemon juice
Place the strawberry, mango, onion, and orange juice into a large saucepan and bring to a boil over medium-high heat. Reduce the heat to low and cover the pot, allowing the fruits to simmer until soft, around 20 minutes.
Remove the soup from heat and puree the mixture. Return the soup to the pot over medium-low heat. Remove 1/4 cup of the fruit soup to a bowl and whisk in the cornstarch until smooth. Add to the soup with the cornstarch back to the rest of the soup while slowly whisking until the soup thickens, about 5 minutes. Remove from heat.
Chill the soup completely and then add the soy milk and lemon juice. Chill for at least 3 hours and serve cold with fresh slices of strawberry for garnish.
SERVE WITH LOVE 😉