Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 5 Ratings

Strawberry soup is a fun spin on the dessert course. Ingredients such as vanilla bean and a cinnamon stick add depth and flavor to make this a dish you can serve all year.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
chill:
4 hrs
cook:
8 mins
total:
4 hrs 33 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or food processor combine strawberries and 1/4 cup sugar. Cover and blend or process until smooth; set aside.

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  • In a large saucepan, combine the water and masa harina. Cook and stir over medium heat for 3 to 4 minutes or until thickened.

  • Stir in buttermilk, 1/2 cup sugar, vanilla bean (if using), cannella stick, and pureed strawberries. Cook over low heat for 5 minutes, stirring frequently. Stir in vanilla (if using). (The soup should be thick, but pourable. If necessary, thin with a little milk.) Cover and chill for at least 4 hours.

  • Before serving, remove vanilla bean and cannella stick. Using the tip of a small sharp knife, scrape seeds from vanilla bean; return seeds to soup. Ladle soup into small dessert bowls. Garnish with mint sprigs.

Nutrition Facts

214 calories; fat 2g; cholesterol 3mg; carbohydrates 47g; insoluble fiber 3g; sugars 34g; protein 5g; vitamin a 75.6IU; vitamin c 57.3mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 34.9mcg; vitamin b12 0.2mcg; sodium 90mg; potassium 313mg; calcium 132mg; iron 0.8mg.
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