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    You are in: Home / Recipes / Strawberry Soup Recipe
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    Strawberry Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Syrinx's Note:

    After a brisk session at the Pick-Your-Own strawberry farm, my children and I found ourselves with 15 lbs of strawberries on our hands and a bit of spare time for experimentation in the kitchen. This cold dessert was the result - it's delicious and light, and perfect for a hot summer's day as you try to recover from the cramps and knee pains of low-level strawberry picking! Note that the cooking time includes 2 hours chilling.

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    Units: US | Metric


    1. 1
      Wash and hull the strawberries, then set aside six of the best-looking ones.
    2. 2
      Chop the remaining strawberries roughly and put them into a large saucepan with the water and sugar.
    3. 3
      Over a gentle heat, stir the contents of the pan until the strawberry juices flow.
    4. 4
      Raise the temperature slightly and bring the mixture to a boil.
    5. 5
      Mix the sherry with the cornflour (cornstarch) and stir into the strawberry mixture. Stir well, and simmer for 10 minutes.
    6. 6
      Using a hand blender (or transferring to a food processor or liquidiser), blend the mixture.
    7. 7
      Pass the soup through a sieve to remove the seeds.
    8. 8
      Test the taste, adding more sugar or sherry if desired, then chill for a couple of hours.
    9. 9
      To serve, pour the soup into six bowls, then decorate with the reserved strawberries (halved, quartered or sliced, according to artistic preference) and sprinkle with shredded mint leaves.

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    Nutritional Facts for Strawberry Soup

    Serving Size: 1 (318 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 240.7
    Calories from Fat 4
    Total Fat 0.5 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 8.3 mg
    Total Carbohydrate 37.6 g
    Dietary Fiber 3.3 g
    Sugars 29.9 g
    Protein 1.2 g

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