Cold Strawberry Cream Soup
Over a year ago
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Ingredients
- 750 ml fresh strawberries, washed and stemmed
- 30 ml fresh lemon juice
- 375 ml water
- 20 ml corflour mixed to a smooth paste in cold water
- 375 ml white wine
- 15 ml lemon zest, grated
- 125 ml sugar
- 125 ml sour cream
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
A refreshing soup with a difference. Thought some of you might like this in time for Wimbledon.
Method
-
1
Slice all but 6 strawberries.
Combine sliced berries, water and wine and simmer in a covered saucepan for about 10 minutes.
Add sugar, lemon juice and cornflour, heat to a boil and stir until thickened.
Transfer mixture to a blender in two lots, add lemon zest and sour cream and blend until smooth.
Cool, taste for sugar and chill thoroughly.
Serve in soup bowls and garnish each with a whole strawberry.
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