2 hrs 15 mins
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.
My Private Note
Units: US | Metric
- 1Wash and hull the strawberries, then set aside six of the best-looking ones.
- 2Chop the remaining strawberries roughly and put them into a large saucepan with the water and sugar.
- 3Over a gentle heat, stir the contents of the pan until the strawberry juices flow.
- 4Raise the temperature slightly and bring the mixture to a boil.
- 5Mix the sherry with the cornflour (cornstarch) and stir into the strawberry mixture. Stir well, and simmer for 10 minutes.
- 6Using a hand blender (or transferring to a food processor or liquidiser), blend the mixture.
- 7Pass the soup through a sieve to remove the seeds.
- 8Test the taste, adding more sugar or sherry if desired, then chill for a couple of hours.
- 9To 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