Recipe: Strawberry Soup (non-dairy) (3)

CHILLED STRAWBERRY SOUP
Source: The Martin House Bed & Breakfast Inn, Greenville, Alabama

Whirl just four ingredients in a blender or good processor to make this pretty pink spring soup.

4 cups fresh strawberries, hulled and halved
1 (16-oz.) can pears in light syrup
2 tablespoons honey
2 teaspoons lemon juice
Fresh mint leaves and/or strawberry slices (for garnish)

Combine strawberries, undrained pears, honey and lemon juice in a blender container or food processor bowl. Cover and blend or process till the mixture is smooth.

Transfer fruit mixture to a large bowl. Cover and chill for 4 to 24 hours.

Garnish with fresh mint leaves and/or strawberry slices.

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CHILLED STRAWBERRY SOUP WITH CUMIN
Source: Santa Fe Lite and Spicy Recipes
Servings: 4

2 pint strawberries; hulled and halved
1 1/2 cups canned pear nectar
1 sprig fresh mint; chopped
1/2 tsp ground cumin
1/4 tsp salt
1 tbsp lime juice; freshly squeezed
1 tbsp cornstarch
4 sprigs fresh mint (for garnish)

In a medium large saucepan place the strawberries, pear nectar, chopped mint, cumin, and salt. Cook the ingredients over medium heat for 15 minutes.

In a small bowl place the lime juice and corn starch, and mix them together well so that there are no lumps.

While stirring constantly, slowly add the cornstarch mixture to the cooked strawberries. Cook the mixture for 2 minutes.

Place the mixture in a blender and puree it.

Chill the soup in the refrigerator overnight. Serve the soup with a mint sprig as a garnish.

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STRAWBERRY SOUP
Source: Shelley Rodgers
Servings: 4

FOR THE SUGAR SYRUP:
1 cup water
1/4 cup sugar
1/2 tsp cinnamon, ground
1/4 tsp allspice, ground
FOR THE SOUP:
2 pint strawberries; hulled
2 cups orange juice
2 tbsp lemon juice
1/2 cup wine, red, dry (optional)
yogurt, plain (optional)
lemon slices (optional)

TO PREPARE SUGAR SYRUP:
Combine water, sugar, cinnamon and allspice in small saucepan. Bring to boiling over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.

TO PREPARE THE SOUP:
Working in batches if necessary, combine berries, orange juice, lemon juice and sugar syrup in food processor or blender. Whirl until pureed. Press through fine sieve into bowl.

Stir in wine, if using. Pour into storage container and refrigerate overnight or up to 3 days.

Serve with a dollop of yogurt and slice of lemon, if you wish.