1 pound (454 grams) fresh strawberries
1/4 cup (60 ml) light corn syrup
1/4 cup (50 grams) granulated white sugar, or to taste
1/4 - 1/2 cup plain yogurt, sour cream, or creme fraiche, or to taste
1/2 - 1 cup (120 - 240 ml) milk or cream, or to taste
1 - 2 tablespoons fresh lime or lemon juice, or to taste (optional)
Softly Whipped Cream
Strawberry Soup: Preheat your oven to 300 degrees F (150 degrees C).
Wash and cut the strawberries in half (or quarters if using large strawberries) and toss with the corn syrup. Place on a baking sheet and bake in preheated oven, stirring occasionally, until the color of the strawberries intensifies and the syrup is thick, about 45 - 60 minutes. Remove from oven, let cool slightly, then place in your food processor. Process until the strawberries are pureed. Add the sugar, yogurt, milk, and lime or lemon juice and process until combined. Adjust the ingredients to taste. If not serving immediately, cover and refrigerate.
Ladle the strawberry soup into dessert bowls and garnish with a dollop of whipped cream.
Makes 2-3 servings.
Strawberry Soup is a delicious mixture of roasted strawberries, sugar, yogurt, and cream. It may remind you of a Smoothie, and it is a great dessert to make when you have a abundance of delicious tasting strawberries, preferably ones you have picked yourself at your local u-pick strawberry farm. Kids love this soup and it makes a nice ending to a meal on a hot summer's night.
Most of the strawberry soup recipes you find in cookbooks contain some type of wine. These soups are delicious, the only problem is that I wanted a strawberry soup that I could serve to my children. This soup is the answer. It tastes wonderfully sweet with the flavor of strawberries. When I first made this soup I just took fresh strawberries and processed them until smooth. But then I found a recipe for roasted strawberries on a lovely food blog, called bakingobsession.com. Roasting strawberries really brings out the strawberry's color and flavor, even if you are using less than perfect strawberries. Roasting entails taking fresh strawberries, tossing them with light corn syrup, and baking them until the color of the berries intensifies and they soften and release some of their juices. Once the roasted strawberries have cooled they are pureed in your food processor until smooth. Then to make the soup wonderfully rich and creamy we add some yogurt (or sour cream) and milk (or cream). If you like add a squeeze or two of fresh lime or lemon juice which adds a nice tanginess. You can also take extra strawberries, cut them into bite sized pieces, and add them to the soup for more texture. Sometimes I even like to add some fresh raspberries for a delicious jolt of flavor. It is better to make this soup several hours in advance so it has sufficient time to thicken and chill but wait till serving time if you want to garnish with whipped cream.