📝 About This Recipe
This elegant dessert soup is a sophisticated celebration of summer’s bounty, drawing inspiration from the refined fruit potages of Scandinavia and Central Europe. We marry the natural sweetness of sun-ripened strawberries with a whisper of floral rosewater and the brightness of fresh citrus to create a vibrant, silk-smooth broth. It is a refreshing, jewel-toned palate cleanser or a light finale to a summer dinner party that feels both nostalgic and modern.
🥗 Ingredients
The Fruit Base
- 2 pounds Fresh Strawberries (hulled and halved; choose the ripest available)
- 1/2 cup Granulated Sugar (adjust based on sweetness of berries)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/2 cup Orange Juice (freshly squeezed)
The Infusion
- 1/2 cup Dry Riesling or White Grape Juice (adds a sophisticated acidity)
- 1/2 teaspoon Rosewater (be careful not to over-measure)
- 1 piece Vanilla Bean (split and seeds scraped)
- 1 teaspoon Fresh Ginger (finely grated)
Creamy Elements & Garnish
- 1/2 cup Greek Yogurt or Crème Fraîche (for dolloping)
- 1/4 cup Fresh Mint Leaves (thinly sliced into ribbons)
- 4-6 pieces Small Strawberries (finely diced for texture)
- 2 tablespoons Pistachios (shelled and crushed)
- 1 handful Edible Flowers (optional, like pansies or borage)
👨🍳 Instructions
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1
Begin by washing and hulling your strawberries. Reserve about 4-6 small berries for the final garnish and slice the remaining fruit into halves.
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2
In a medium saucepan over low heat, combine the halved strawberries, granulated sugar, orange juice, and the scraped vanilla bean seeds and pod.
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3
Simmer the mixture gently for just 4-5 minutes. You aren't looking to cook them into a jam; you simply want the berries to release their juices and the sugar to dissolve completely.
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4
Remove the pan from the heat and discard the vanilla bean pod. Let the mixture cool for about 10 minutes.
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5
Transfer the strawberry mixture into a high-speed blender. Add the lemon juice, Riesling (or grape juice), and the grated ginger.
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6
Blend on high speed until the soup is absolutely smooth and vibrant red. This should take about 60 seconds.
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7
For a truly professional, velvet-like texture, pour the soup through a fine-mesh sieve into a clean glass bowl to remove any remaining seeds.
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8
Stir in the rosewater. Start with a quarter teaspoon, taste, and add the rest if you desire a more floral note.
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9
Cover the bowl with plastic wrap and refrigerate for at least 2-3 hours, or until thoroughly chilled. This soup is best served ice-cold.
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10
While the soup chills, finely dice your reserved strawberries and chop the pistachios for the garnish.
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11
When ready to serve, give the soup a quick whisk to ensure the consistency is even.
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12
Ladle the soup into chilled shallow bowls. Place a generous dollop of Greek yogurt or crème fraîche in the center of each bowl.
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13
Scatter the diced strawberries, crushed pistachios, and mint ribbons over the top. Finish with edible flowers if using, and serve immediately.
💡 Chef's Tips
Always use the highest quality, local strawberries you can find; if berries aren't in season, frozen ones can work but may require a bit more sugar. Do not skip the straining step; removing the seeds is what elevates this from a smoothie to a refined dessert soup. If the soup feels too thick after chilling, whisk in a tablespoon of cold water or extra orange juice to reach your desired consistency. Be conservative with rosewater; it is a powerful ingredient that should enhance the strawberry flavor, not overpower it like perfume. Chill your serving bowls in the freezer for 10 minutes before plating to keep the soup refreshing until the last spoonful.
🍽️ Serving Suggestions
Pair with a crisp glass of Moscato d'Asti or a light Sparkling Rosé. Serve alongside a piece of buttery shortbread or a warm almond biscotti for a textural contrast. A side of honey-drizzled goat cheese on crostini makes for a lovely sweet-and-savory accompaniment. For an extra touch of luxury, add a small scoop of lemon sorbet instead of the yogurt. This soup also makes a wonderful 'intermezzo' course in a long summer tasting menu.