Thursday, October 29, 2009
This is the second chilled soup I have made in a week, and only the third time in my whole life I have had it. It’s winter, so why am I not making hot soup? I have no idea, but when a craving hits you. You go with it.
Start with the ripest strawberries you can find. Wash, and hull about 2 cups. Place 1 cup of sour cream in a food processor or blender along with one cup of milk. Add all two cups of your delicious strawberries. If some don’t make it to the blender, cause they land in your mouth, go with it.
Process mixture until smooth. Taste. Add sugar while processing to your liking. I know you can’t believe that I am going to say this, but: you are done. That’s it. Place mixture into sealed tight container and refrigerate for at least six hours, but do not let sit without consumption for more than 24 hours.
When ready, place soup into bowl and garnish with fresh strawberry slices. This was so delicious, melted in my mouth.
I mean, look at those colors! I can’t imagine a better, more refreshing, dessert to add a punch of flavor and color. I say it all the time, but I can’t say it enough: this was absolutely, delicious. Delicious. No other words for it.
Chilled Strawberry (Dessert) Soup
2 cups of fresh strawberries
1 cup of milk ( I used Vanilla Almond Milk for health benefits)
1 cup of Sour Cream ( I used organic, full fat. Tastes better, it’s only a little bit, and no additives)
Agave Nectar to taste (Agave Nectar is a sugar sweetener. I would say about 1/4 cup of Agave and 1 cup of Sugar will do the trick)