It is strawberry season in South Carolina, and I have been on a strawberry kick for the past three weeks. I have made several batches of strawberry soup. Next week we are going to make strawberry jam when my friend from Ohio, Cheryl, is at Bloomsbury Inn.
This is the best cold soup you will ever have…PROMISE:
2 pt. fresh strawberries
3/4 c. orange juice (use good juice)
1/4 c. sugar
4 c. buttermilk
2 small container vanilla yogurt (the real stuff…use to thicken as needed)
1 tsp. vanilla
Mint sprigs, optional (remember, always plant in a pot, never direct to a flower bed)
Fresh whipped cream
Wash strawberries very well in cold water. When drained, hull them. I always use the side of a teaspoon to hull berries because that is what Grandmother Sallie Rose did. My blender is not large enough to hold all the ingredients, so I use 1/2 ingredients in one batch and other 1/2 in the second batch. Of course, I mix them together to hold in the refrigeration. Place ingredients in the blender and blend and blend until it is all smooth. Pour into an air tight container and chill until ready to serve. Chill at least four hours.
Serve in a champagne glass or a fruit dish or a soup bowl. The soup is beautiful, but garnish with a little dollop of fresh cream and a sprig of mint. At Bloomsbury, we serve this as the breakfast fruit course (whipped cream and mint) or a luncheon starter (strawberry topped) or a light after dinner dessert (with chocolate shavings)…yes, it is so versatile. This morning it was the breakfast starter.
ps…I know there are people out there who have never had buttermilk, but trust me…it just pushes this soup over the top!