Publications
Prep Time: 30
Servings: 4
Cooking Time: 20
Ingredients
- 300.00g - fresh, ripe strawberries, stems removed
- 250.00ml - rosé wine
- 60.00ml - cream (optional)
- 5.00ml - Sugar, for seasoning
- 5.00ml - freshly ground black pepper
- 5.00ml - balsamic reduction
- 10.00 - fresh strawberries, chopped
Method
strawberry
1. Halve the strawberries and marinate
overnight in the rosé. The next day, place the
mixture in a saucepan and heat to boiling
point. Reduce the temperature and simmer for
about 20 minutes, or until slightly softened. Set
aside to cool and then refrigerate until ice cold.
2. Purée the strawberries in a food processor until smooth and add the cream, if you're using it. Season with sugar and freshly ground black pepper.
3. To serve: Crush several ice cubes and place
a spoonful of the crushed ice into chilled soup
bowls. Spoon the soup into each one and
drizzle with balsamic reduction. Garnish with
chopped strawberries and serve.
Wine suggestion: The
same rosé used to make
the soup will be ideal.
