We’re nearing the end of strawberry season, but that’s not going to stop me from whipping up some chilled strawberry soup (post sleep regression, that is). Like many of my recipes, this one doesn’t have super clear measurements since I arrive at these concoctions through pure trial and error. Of course, with two beautiful rascals and less than 15 minutes to come up with a meal everyday, trial and error is no longer an option, so we’ll see how this year’s version of the soup comes out :-). If you do feel adventurous enough in the kitchen, here’s what you can do:
- Grab two pints of strawberries, remove the hull (the green, leafy parts), wash, and toss in the blender.
- Add about 1/4 cup of confectioner’s (powdered) sugar. Here’s where the experimental part comes in. You may need some more or less of this, depending on how sweet you want the soup to be.
- Blend until smooth, adding a very small amount of water if you want the consistency of the puree to be thinner.
- Add a splash of your favorite dry white wine (leave this out if you’re serving it to kids), a dollop of whipped cream, some basil leaves, and cut strawberries as garnish.
Tadaa. That’s really all there is to it. Easy, refreshing, and elegant looking. How elegant? As kitchen art, I framed black and white photos of some of my favorite recipes / creations a few years ago. They are now hanging in our kitchen (I know, Pinterest would be so proud, right?). The left one is what the chilled strawberry soup looks like. Quaint, right? Enjoy!