Strawberry Soup with Balsamic Vinegar
9 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 125 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | 0 g |
| carb | 28 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 3 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 9 |
| vit A | 1 |
| vit C | 282 |
| folate | 24 |
You don't need much rich, flavourful balsamic vinegar to balance the sweetness of strawberries and create a refreshing harmony of flavours for this first-course soup.
Ingredients
- 8 cups fresh strawberries
- 1/4 cup granulated sugar
- 1/4 tsp pepper
- 2 tsp balsamic vinegar
Preparation
In food processor, pur?half of the strawberries with the sugar until smooth.
Strain pur? strawberries through fine sieve into bowl. Stir in 1 cup (250 mL) water and pepper.
Reserving 4 whole strawberries, finely chop remaining strawberries; stir into soup. Refrigerate until cold, about 2 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)
Ladle chilled soup into bowls. Slice reserved strawberries and place on soup. Drizzle with vinegar.
Strain pur? strawberries through fine sieve into bowl. Stir in 1 cup (250 mL) water and pepper.
Reserving 4 whole strawberries, finely chop remaining strawberries; stir into soup. Refrigerate until cold, about 2 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)
Ladle chilled soup into bowls. Slice reserved strawberries and place on soup. Drizzle with vinegar.
Additional information : Tip: If you prefer more zip, increase the pepper and vinegar to taste.
Source : Canadian Living Magazine, June 2002
- Keywords : Soup; Strawberries; Sugar; Food Processor; Refrigerate/Chill;
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