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Savory Chilled Strawberry Soup

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Level: Easy

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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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