"Recipe for a fresh strawberry soup from restaurant Rosa Mexicano."
( reserve 6 for garnish)
1 1/4 cups
mint leaves, dried and chopped fine
( or powdered hoya santa)
Remove the hulls from the strawberries and wash. Cut into thin slices, place in a bowl and mix with 1/2 cup of the sugar. Stir occasionally. Puree strawberries in a blender and set aside.
Stir the masa harina into the water to dissolve; strain though sieve. In a 2-quart saucepan, heat the masa mixture, milk and canela stick.
Cook over medium heat and stir continuously with a wooden spoon. When the atole thickens after approximately 3 to 4 minutes, reduce the heat to low and add 3/4 cup of the sugar and the puree of strawberries. Continue to cook for 5 minutes, stirring continuously.
Add additional milk if necessary; the atole should have a slightly thick but pourable consistency.
Strain into a serving bowl.
To Serve: Pour into cups. Serve as a dessert soup garnished with powdered mint and half a strawberry fanned out.
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Atole De Fresca (Strawberry Dessert Soup) (cont.)