I am very excited about this weekend. While I can’t tell you about it yet, I promise that I will be sharing some very delicious recipes with Florida Strawberries. For the last month, I have had strawberries on the brain, especially after making a quick trip after Thanksgiving weekend to a local strawberry farm in Plant City. I learned so much and will be continuing my educational experience this weekend. Call it a coincidence, but as I was browsing through my California Home Cooking book for a new recipe to feature, I came across something that was meant to be, Strawberry Soup. This recipe practically jumped out at me because I opened the book to a random page and there it was just staring at me. The timing could not be more perfect and this recipe is a keeper.
Much like Florida, the climate in California is ideal for strawberries and their season begins in February and runs through November. Although I am a California girl at heart, I must say that California strawberries have nothing on Florida strawberries. I never realized how much better these luscious berries are in Florida until the last few years. When you bite into a Florida strawberry, it is solid red on the inside whereas a California strawberry is light pink if not white on the inside and not nearly as sweet.
This soup is made with fresh strawberries, white wine, sugar and cardamom. Served chilled, it is simple to make and ideal for a warm day. Because it is very sweet, I would recommend serving it as a soup shooter or amuse bouche before a big meal. This recipe represents my world in so many ways, as it is a great representation of my home state of California and it pays tribute to Florida and its magnificent strawberry production.
I hope you enjoy this recipe and I look forward to sharing some strawberry adventures this coming weekend.
- 3 pints strawberries, stems removed
- 1/4 cups sugar plus 1 tablespoon of sugar
- Pinch of ground cardamom
- 2 cups of white wine (sauvignon blanc, pinot grigio or dry rose work best), plus more if needed for thinning
- Black pepper in a grinder
- 2 tablespoons of fresh, sliced mint leaves
- Set aside 2 cups of the strawberries and then coarsely chop the remaining strawberries and place then in a blender.
- Add the 1/4 cup of sugar, the ground cardamom, and wine.
- Blend until the mixture is smooth and then transfer into a large container to taste. Add more sugar if needed.
- Thin the soup with more wine if desired to achieve the proper consistency. Season with pepper and stir.
- Refrigerate the soup until it is well chilled, about 2 hours.
- While the soup is chilling, slice the reserved strawberries, sprinkle them with the 1 tablespoon of sugar and refrigerate them.
- To serve, divide the sliced strawberries into 4 individual soup bowls and ladle them with the strawberry soup. Top with freshly ground black pepper and sprinkle with mint leaves.Serve immediately. Enjoy!
recipe courtesy of California Home Cooking by Michele Anna Jordan