Sunshine Soup

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This cold dessert soup can also be used as a sit down first course- very refreshing in the summertime. Thanks to the use of our always-ripe frozen strawberries, you can make it year round.

Tags: Intermediate, 30 mins, Desserts, Fruit, Stewing, Chill
Serves: 6
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 10  minutes
Total: 25 *  minutes

(cool time= 10 minutes/chill time=4 hours)

Additional Information

Ingredients

1 pkg (600 g) PC Strawberries Whole
1 cup (250 mL) water
1/4 cup (50 mL) PC Organics Pure Honey
2 strips orange peel, each 1 X 2-inches (2.5 X 5 cm), white pith removed
1 cinnamon stick
3 tbsp (45 mL) dry sherry
1/3 cup (75 mL) 35% whipping cream

Instructions

  1. In saucepan, combine strawberries, water, honey, orange peel and cinnamon stick. Bring to a boil. Reduce heat to medium-low; simmer for 10 minutes or until berries are very soft. Remove pan from heat. Stir in sherry. Cool to room temperature.
  2. Discard orange peel and cinnamon stick. Place mixture in blender or food processor. Blend until very smooth. Transfer 1 cup (250 mL) of soup to a bowl; cover with plastic wrap and chill. Add cream to remaining soup in blender; puree until mixed. Transfer to a bowl; cover with plastic wrap and chill for 4 hours or until very cold.
  3. To serve, ladle soup with cream into six small bowls. Drizzle top with some of reserved creamless soup; swirl with toothpick to make decorative pattern. Top with mint sprig, if desired.

Chef's Tips

Because this is a chilled soup, you can make it the day before serving.

Serve in martini glasses, if you like.

Nutritional Information

Per generous 1/2 cup (125 mL) serving:
Calories 130 Cal
Fat 4.5 g
Sodium 55 mg
Carbohydrate 22 g
Fibre 2 g
Protein 1 g
Source of fibre