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Chilled Strawberry Soup with Mint Whipped Cream

Servings: 6

Ingredients

  • 3 pounds strawberries, tops removed
  • 1 cup sugar
  • 5 cardamom pods
  • 1 vanilla bean, sliced in half (lengthwise)
  • 10 mint leaves, torn
  • fresh strawberries (for topping), chopped
  • mint whipped cream, see recipe below
  • mint leaves, for topping

for the Mint Whipped Cream

  • 1/2 cup crème fraiche
  • 1 cup cream
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon mint extract
  • 3 teaspoons sugar

Instructions

  • Place strawberries and all their juices into a medium-sized glass (or stainless steel) bowl. Stir in the sugar, vanilla bean and cardamom pods. Place plastic wrap over the top of the bowl and seal well.
  • Fill a small sauce pan 1/2 inch full of water. Bring to a boil and reduce to a simmer. Place the bowl on top of the sauce pan to create a double boiler (make sure the water does not touch the bottom of the bowl). Stew the strawberries for 1 hour. Stir once halfway through.
  • Carefully remove the bowl from the pan. Place the bowl into an ice bath and stir in the mint leaves into the strawberry mixture. Let the strawberries cool for 15-20 minutes.
  • Strain the strawberry soup into a container. Continue to let the strawberry soup come to room temperature and then place in the fridge.
  • Place a small handful of strawberries into a small serving bowls. Top the strawberries with the soup, mint whipped cream and a mint leaf. Serve chilled.

for the Mint Whipped Cream

  • Place all ingredients into a large bowl.
  • Using an electric mixer, whip on high until stiff peaks form, about 4-5 minutes.
  • Serve immediately, or spoon out and place into a container. Store in fridge until ready to serve (up to 24 hours).

Notes

This recipe is a slightly reworked version of a Strawberry Soup I found in Food and Wine Magazine. It is delicate, rich and perfect as a starter or finisher of any luncheon or dinner.