One of my favorite things about summertime is strawberries.    I have fond memories of picking strawberries with my mom and our kitchen smelling of strawberries in the summer as my mom made a big batch of homemade jam. I love strawberries in most any form – covered in chocolate, on shortcake, in a berry pie. 

A couple of weeks ago, Meijer was selling five pounds of strawberries for five dollars and I couldn’t resist such a great deal.  I froze most of them for smoothies, but I decided to use some of them for something I’ve heard of but never have tried – Strawberry Soup.

Don’t let the name fool you.  Strawberry Soup is a dessert and a very elegant (but simple and easy) one!  It’s like a smoothie, but richer and creamier.  All you need is a one-pound container of fresh strawberries, and a few other items – light corn syrup, sugar, plain unsweetened yogurt , milk,  lemon juice, and whipped cream. 

Start by halving the strawberries, or quartering them if they are especially gigantic.

Toss them with 1/4 cup of light corn syrup and put them on a cookie sheet.  Bake at 300 degrees for 45 to 60 minutes, or until the syrup is thick. 

Let cool, and place them in your food processor (a blender will probably work if you don’t have a processor) and process until pureed.

Add 1/4 cup of sugar, 1/4 to 1/2 cup of  plain yogurt, 1/2 to 1 cup of milk ( I used skim milk), and 1 tablespoon of lemon or lime juice.  Processs until combined.

Ladle into some pretty bowls or glasses and chill until ready to serve.  Garnish with a dollop of whipped cream.

Recipe by Joy of Baking.

This entry was posted on Monday, July 5th, 2010 at 4:54 am and is filed under cooking + baking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.