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Savory Chilled Strawberry Soup
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Description
This cold strawberry soup is a great appetizer for summer. Strawberries and cream blend with mascarpone, basil, shallots, and black pepper.
Ingredients
- 2 pounds Fresh Strawberries, Stems Removed And Cut In Half
- ¼ cups Heavy Cream
- ¼ cups Whole Milk Ricotta
- 2 ounces, weight Mascarpone
- 2 teaspoons Chopped Shallot
- 1 drop Basil Essential Oil
- 1 drop Black Pepper Essential Oil
- ½ teaspoons White Balsamic Vinegar
- 1 pinch Salt To Taste
- Fresh Chives, For Garnish
- Fresh Ground Black Pepper, For Garnish
Preparation
Puree strawberries in an electric blender. Add remaining ingredients to the blender and pulse to combine. When well-mixed, taste and adjust the salt if necessary. This should be a savory soup, but too much salt will overpower the delicate flavors of the fruit. Start with a small pinch, then slowly add more, if desired.
Serve chilled in small bowls with a swirl of heavy cream. Garnish with fresh chives and a grind of black pepper.
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