Thursday, October 12, 2006

Cold Strawberry Soup

From: Culinary Institute of America Breakfasts & Brunches

1 quart strawberries, hulled and quartered
1/3 C sugar
1/4 C Grand Marnier or strawberry liqueur (Chambord or amaretto would be good choices too)
3 C heavy cream, cold
3 C apple juice, cold
1/2 C honey
1 tsp lemon juice
Strawberry slices for garnish

In a large nonreactive bowl, combine the quartered strawberries, sugar, and liqueur and refrigerate at least 2 and up to 24 hours.
Puree the berries with their juices until smooth. Add the heavy cream, apple juice, honey, and lemon juice to the puree. Chill the soup at least 4 and up to 24 hours.
Serve the soup in chilled cups garnished with a slice of strawberry.

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