Both these recipes are served cold so, as I mentioned in the Apricot recipe, they may work well as a pouring sauce for desserts.
Cold Strawberry Soup
Ingredients
1½ lbs / 675g. strawberries
2-3 tablespoons of sugar
8fl.oz. / 225mls / 1 cup orange juice
Method
- Reserve a few strawberries for garnish and hull the rest (remove leaves and centre core if preferred)
- Liquidize or sieve prepared strawberries
- Stir in the sugar and orange juice and mix well
- Stir soup, garnish and serve.
Cold Cherry Soup
Ingredients
1½ lbs / 675g. morello cherries
½ pint / 300mls / ¾ cup of red or white wine
1¼ pints / 750 mls / 3 cups of water
Strip of lemon rind
1 tablespoon lemon juice
1 stick of cinnamon
1 whole clove
3 oz. / 75g. / ⅓ cup sugar
2-3 tablespoons of cornflour (cornstarch)
Method
- Remove stalks and stones from the cherries
- Put the wine, water, lemon rind, lemon juice, cinnamon stick, clove and sugar into a pan and bring to the boil.
- Add the cherries and simmer for about 8 minutes.
- Blend the cornflour with a little cold water, add to the pan and stir until boiling.
- Simmer for one minute.
- Discard the rind, cinnamon and clove and cool.
TIP: The original recipe suggests serving with snow dumplings (snow dumpling recipe on this page)
Bon Appetit!
Linda x
P.S. Strawberries are easy to grow yourself. Check out this downloadable guide from your favourite online retailer:
How to Grow Strawberries (updated edition)
Listed on our Mini Guides page
healthylivingbooks.org 