Chilled Strawberry Soup with Drunken Berries and Peppered Whipped Cream

Name: Chilled Strawberry Soup with Drunken Berries and Peppered Whipped Cream
Yield: 4 servings
Ingredients: 2 1/2 cups (625 mL) chopped strawberries; 1 cup (250 mL) 10 % cream; 1 cup (250 mL) plain yogurt (non fat); 1/4 cup (60 mL) honey; Juice from 2 oranges about 1/2 cup (125 mL); of Sea salt; Peppered whipped cream; 1/2 cup (125 mL) 35 % cream; Fresh ground black pepper and sea salt to taste; Drunken Berries; 1 cup (250 mL) balsamic vinegar; 1 cup (250 mL) port; 10 raspberries; 10 blackberries; 4 strawberries diced

Enjoy this soup recipe at the height of local strawberry season for the freshest most dynamic flavour. To make it easier prepare the soup and whipped cream in advance.

Prep: 20 min
Cooking: 15 min

Yields 4 servings

chilled strawberry soup with drunken berries and peppered whipped cream

Ingredients

2 1/2 cups (625 mL) chopped strawberries
1 cup (250 mL) 10 % cream
1 cup (250 mL) plain yogurt (non fat)
1/4 cup (60 mL) honey
Juice from 2 oranges about 1/2 cup (125 mL)
of Sea salt
Peppered whipped cream
1/2 cup (125 mL) 35 % cream
Fresh ground black pepper and sea salt to taste
Drunken Berries
1 cup (250 mL) balsamic vinegar
1 cup (250 mL) port
10 raspberries
10 blackberries
4 strawberries diced

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Preparation

In a blender combine strawberries, 10 % cream, yogurt, honey and orange juice; puree until smooth. Season with sea salt. Refrigerate until ready to serve.

Peppered Whipped Cream:

Place a small clean stainless steal bowl in the freezer for 5 minutes. Add 35 % cream to chilled bowl and with a metal whisk, whisk it until stiff peaks form. Gently stir in pepper and salt. Make ahead: Cover and refrigerate for up to 8 hours.

Drunken Berries:

In small saucepan; bring balsamic vinegar to boil over medium-high heat; reduce heat and simmer about 10 minutes or until slightly thickened and syrupy (about 1 tbsp/15 mL). Cool to room temperature. Repeat the process with the port wine.

In small bowl combine, raspberries, blackberries and strawberries; gently stir in 1 tbsp (15 mL) each balsamic and port syrups.

Place a heaping tablespoon of the drunken berries into the center of a shallow soup bowl. Carefully pour the chilled strawberry soup around the drunken berries. Place a teaspoon of Peppered Whipped Cream on top of the Drunken Strawberries.

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