Chilled Strawberry Soup Recipe
Fresh strawberries are sweet with just a bit of tang. They also go bad pretty quickly so I'm always looking for good ways to take advantage of them. This soup is easy to put together, highlights the flavors of the strawberries, and is light and refreshing. The xanthan gum helps hold it together and traps the bubbles created from pureeing it, keeping it a little frothy.
Because the soup is so sweet I serve it in small bowls or even in shot glasses as a "soup shot". You can make it up to a day ahead of time and set it out right before your party. For a unique twist, you can also carbonate the finished soup in a whipping siphon for several hours.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Chilled Strawberry Soup Ingredients
400g strawberries with the stems removed
6g lemon juice
1g fresh mint
0.5g xanthan gum, 0.1%
Chilled Strawberry Soup Instructions
Place all the ingredients in a blender or food processor. Process until the strawberries are broken down and it becomes smooth. Place in the refrigerator until ready to serve.
Place the soup in a dish and top with a mint leaf and some lemon zest.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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