Recipes

Chilled Strawberry Soup

Kevin Crawley

Chef/Owner

Coriander Bistro

Sharon
Mass.
Rate this recipe: 
Average: 3 (1 vote)
Menu Price: 
$8.00
Food Cost: 
10%
Yield: 
8 servings
Ingredients: 
3
qt
Strawberries
1
each
Fresh Ginger, 1-Inch Piece, Crushed
1
each
Cinnamon Stick
1
each
Bay Leaf, Large
4 to 5
Black Peppercorns
1/8
tsp
Ground Cloves
1
liter
Red Wine
3
tbs
Honey
2
tbs
Corn Syrup
As needed
Water
1
c
Sour Cream
1
tbs
Lemon Zest, Grated
As needed
Strawberries, Sliced
1/2
c
Almonds, Sliced, Toasted
1

Bring strawberries, ginger, cinnamon, bay leaf, peppercorns, cloves and wine to a boil in a large saucepot. Reduce heat to a simmer and cook for 30 minutes. Add honey and corn syrup.

2

Using a hand-held mixer or immersion blender, process soup to a nap consistency, adding water as needed. Strain through a drum sieve and cool over an ice bath.

3

Mix lemon zest and sour cream together in small bowl.

4

Garnish bottom of shallow soup bowls with sour cream mixture, sliced strawberries and toasted almonds. At table, pour chilled soup over garnishes from a pitcher.

Notes: 
Note: 

Soup has also been served in demitasse cups as an amuse.

Average: 3 (1 vote)

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