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
- 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
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.
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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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||21 % / 233 mg|
|Vitamin B12:||30 %|
|Vitamin C:||130 %|