July 7, 2015

Strawberry Soup

Recipe: Kristin Eppich

Lime juice adds a touch of acidity to the sweet berries, and the mascarpone introduces an element of indulgence.


  • 3 lb. fresh ripe strawberries, hulled, coarsely chopped
  • 3⁄4 cup granulated sugar
  • 1⁄2 cup water
  • 1⁄3 cup fresh-squeezed lime juice, divided
  • 1 tsp balsamic vinegar 1⁄2 cup mascarpone
  • 1 tbsp maple syrup
  • 2 tbsp chopped mint plus more for garnish
  • Shortbread Crisps, for serving (recipe here)


Yield: Serves 4

  1. Combine strawberries, sugar and 1⁄2 cup water in large saucepan over low heat. Stir until sugar has dissolved and berries are warm, 4 to 5 minutes. Cover and simmer gently 15 minutes, or until berries are tender and have released their juices. Remove from heat, cover and let sit 1 hour.
  2. Working in batches, ladle berries into fine sieve. Using back of ladle, press berry juice through sieve into large bowl. Discard solids. Repeat with all of berry mixture. Stir in 1⁄4 cup lime juice and balsamic vinegar. Cover and refrigerate until cold, 2 to 3 hours.
  3.  Stir mascarpone with remaining lime juice, maple syrup and mint in bowl. Spread onto parchment-lined plate and form into 1⁄2″-thick disc. Freeze until firm, approx. 1 hour.

For the Garnish

  1.  Ladle cold soup into chilled bowls. Coarsely chop frozen mascarpone and scatter over soup. Garnish each bowl with more mint.

Stacey Brandford


House and Home August 2015


Food Styling by Sasha Seymour Prop Styling by Stacey Smithers