Strawberry Soup
Updated April 11, 2023
- Total Time
- 15 minutes, plus at least 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 2¼pounds ripe strawberries (2 very generous pints), hulled
- 2tablespoons fresh lemon juice
- 1tablespoon sugar
- 1tablespoon mild flavored honey, such as clover or acacia (more to taste)
- 1teaspoon rose water (available in Middle Eastern markets)
- ½cup freshly squeezed orange juice
- Chopped or slivered fresh mint for garnish
Nutritional analysis per serving (4 servings)
129 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 6 grams dietary fiber; 23 grams sugars; 2 grams protein; 6 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Separate out a fourth of the prettiest strawberries. Quarter or slice them and toss in a large bowl with 1 tablespoon of the lemon juice and the sugar. Cover and refrigerate for 1 hour or longer.
- Step 2
Place the remaining strawberries in the bowl of a standing mixer fitted with the paddle, or in a food processor fitted with the steel blade. If using the mixer, turn on at medium-low speed and crush the berries to a coarse puree. If using a food processor pulse to a coarse puree. Add the remaining lemon juice, the orange juice, the honey and the rose water and beat together. Taste and add more honey if desired. Chill until ready to serve.
- Step 3
Just before serving, stir the quartered strawberries with the juice that has accumulated in the bowl into the crushed strawberries. Ladle into bowls, top with chopped or slivered mint, and serve.
- Advance preparation: You can prepare this several hours before you wish to serve.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Does this work with frozen strawberries once thawed?
Martha, I am always looking for something different to take to my summer book club outdoor luncheon and think this may be the answer. My question, however, is how many would this recipe serve. I would need enough for about 25 people. Big book group, been at it since Oprah started hers with 5 of us and have advanced to this great number.
This is not the place to ask questions of the Times. See the cover email, to wit: "And, of course, if you get jammed up with anything, either with the cooking or the technology we use, please let us know soon as you can. We have representatives standing by: cookingcare@nytimes.com." They answer questions like yours pretty rapidly.
This recipe was lovely for me and the girls at mahjong! It was nice to have a little snack break mid-game. (Helps me pump up the Mahjong Muscles!) I really think this would also be nice to slurp by the pool! It was fairly easy to make, and tasted beautiful. Good one, Martha!
I made this today with the end of local strawberries in Pennsylvania. Did not save any for the topping, but made it all in the soup. I do notice the rosewater. I used it in some rice recipes and so can recognize the taste of rosewater, even in a complex dish. I like this recipe a lot and will make it whenever I’ve got great strawberries. A friend makes this recipe with frozen as well and likes it. Last week I made a recipe with yogurt in it and did not like it as much as this one.
Followed the recipe. I could not taste the rose water for the life of me still liked the flavour and texture. Would make again. Btw, I had this after dinner as a light dessert, which was fine.
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