Strawberry Soup with Honey Crème Fraiche

Category5 636 Last Update: Mar 18, 2021 Created: Mar 18, 2021 0 0 0
Strawberry Soup with Honey Crème Fraiche
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy
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Often, edible dummies of berries brought from overseas are in stores all year round, and seasonal imported strawberries appear in kiosks and stores in early May. But the local summer strawberries are still the tastiest! It is from it that this soup should be prepared.

Ingredients

Directions

  1. Chill the broth and crème fraiche in advance, 1 hour. Choose 6 of the largest and most beautiful strawberries. Using a small, sharp knife, cut each berry lengthwise into thin slices, without cutting through to the end or tearing off the "tail" so that the berry remains intact. Place the sliced ​​berries in a small bowl and drizzle with rum and a little powdered sugar. Leave in a cool place for 1 hour.
  2. Peel the remaining berries from the stalks, put in a blender, pour in 200 ml of water, beat until smooth. Add more water in small portions until the soup is at the desired consistency, neither too thin nor too thick. The required amount of water depends on the wateriness of the berries. If the strawberries are not sweet at all, add some powdered sugar - but remember that you will have a sweet dressing. Instead of water, you can use berry juice, broth or even compote filtered through a fine sieve.
  3. Strain the soup through a sieve if desired to remove any tiny seeds. Refrigerate, 30 min.
  4. Beat cold cream fresh with a mixer, gradually pouring in honey. Arrange the soup in bowls, glasses or bowls, put a spoonful of crème fraîche in the center and stir it slightly with the help of Chinese chopsticks so that a pink-white spot appears in the center of the bowl (you can make it curly). Place rum strawberries in the middle of the spot, sprinkle the soup with the rum-strawberry liquid that was formed when pickling the berries. Serve immediately.

Strawberry Soup with Honey Crème Fraiche



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy

Often, edible dummies of berries brought from overseas are in stores all year round, and seasonal imported strawberries appear in kiosks and stores in early May. But the local summer strawberries are still the tastiest! It is from it that this soup should be prepared.

Ingredients

Directions

  1. Chill the broth and crème fraiche in advance, 1 hour. Choose 6 of the largest and most beautiful strawberries. Using a small, sharp knife, cut each berry lengthwise into thin slices, without cutting through to the end or tearing off the "tail" so that the berry remains intact. Place the sliced ​​berries in a small bowl and drizzle with rum and a little powdered sugar. Leave in a cool place for 1 hour.
  2. Peel the remaining berries from the stalks, put in a blender, pour in 200 ml of water, beat until smooth. Add more water in small portions until the soup is at the desired consistency, neither too thin nor too thick. The required amount of water depends on the wateriness of the berries. If the strawberries are not sweet at all, add some powdered sugar - but remember that you will have a sweet dressing. Instead of water, you can use berry juice, broth or even compote filtered through a fine sieve.
  3. Strain the soup through a sieve if desired to remove any tiny seeds. Refrigerate, 30 min.
  4. Beat cold cream fresh with a mixer, gradually pouring in honey. Arrange the soup in bowls, glasses or bowls, put a spoonful of crème fraîche in the center and stir it slightly with the help of Chinese chopsticks so that a pink-white spot appears in the center of the bowl (you can make it curly). Place rum strawberries in the middle of the spot, sprinkle the soup with the rum-strawberry liquid that was formed when pickling the berries. Serve immediately.

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