We have so many strawberries we should make Strawberry Soup. Every year at this time, and not until this very moment, I take a deep breath and know that spring has truly arrived.
Here’s a little bit of trivia for you: strawberries first appeared in the 14th century and were used for everything from medicine (they were considered an antidepressant) to ink used in illuminated manuscripts.
Strawberries are in bloom everywhere here on the Eastern Shore, right now. They grow wild in our fields. So fragrant and beautiful. There is nothing better than fresh strawberries and we are always looking for new ways to share them.
To date, we’ve baked with strawberries. We developed smoothies with strawberries. We’ve made body scrubs that feature strawberries even a face and body mask, and now we are making “Strawberry Soup” for dessert. If you think fruit soup is weird, it has been described as traditional in the Middle East, in Nordic countries and in Eastern Europe.
Adapting Strawberry Soup
You know, a recipe is not truly perfect until you’ve added your own touch to it. That’s why we encourage you to play with your food. Let your inner chef come out and play and change up this recipe. Here are some ideas – If you don’t like coconut or prefer not to use the coconut cream:
- Try regular greek yogurt
- Try sour cream
- Replace the coconut cream with your favorite ice cream
- Add some fresh thyme, mint or minced lemon verbena for added flavor
If you decide to try making this recipe, share a snapshot with us using #waxingkararecipes on Instagram. We love seeing your photos!
Yield 4 small or 2 large portions
- In a blender or food processor puree strawberries
- Pour into a large bowl add honey and lemon juice
- Stir until well combined
- Plate soup
- Add a few tablespoons of coconut cream and swirl
- Serve with garnish of berries and mint sprigs or thyme leaves and or toasted coconut (optional)