Recipe
July 7, 2015
Strawberry Soup
Lime juice adds a touch of acidity to the sweet berries, and the mascarpone introduces an element of indulgence.
Directions
Yield: Serves 4
- 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.
- 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.
- 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
- Ladle cold soup into chilled bowls. Coarsely chop frozen mascarpone and scatter over soup. Garnish each bowl with more mint.
Photographer:
Stacey Brandford
Source:
House and Home August 2015
Stylist:
Food Styling by Sasha Seymour Prop Styling by Stacey Smithers