Recipe Detail

Strawberry Soup with Mint

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Number of Servings:


  1. 1 1/2 pounds - Strawberries hulled; about 5 cups
  2. 1/4 cups - White Wine Vinegar
  3. 1 tablespoons - Sugar
  4. 2 teaspoons - Kosher Salt
  5. 1/4 cups - Lightly packed Mint Leaves cut into chiffonade (fine strips)
  6. - Creme Fraiche for garnish


1) combine strawberries, vinegar, sugar and salt in a bowl. Refrigerate and let macerate 1 hour, stirring every 15 minutes or so.

2) puree strawberries, vinegar, sugar, and salt in a blender. Strain if desired for a seedless soup, but it isn't necessary.

3) Serve garnished with mint and a dollop of creme fraiche.


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