Friday, June 19, 2009

Sip summer with a spoon!

Creativity doesn't just happen in the studio!

A brief break in the rain gave the kids and I a morning to pick strawberries at a local farm. At just $1.50/lb. why not pick the "big box"? Little did I realize that the "big box" resulted in about 13 lbs. of strawberries. That makes A LOT of strawberry soup which fortunately freezes well. The idea of a fruit soup sounded strange to me at first but now we are hooked on this yogurt, strawberry, smoothie-in-a-bowl concoction. The recipe follows.

Chilled Strawberry Soup

1 cup/250ml apple juice
3/4 cup/175 ml water
1/2 tsp ground cinnamon
1/8 tsp ground cloves
Combine and bring to boil over medium heat. Remove from heat; cool

3 cups/750ml strawberries, washed, capped
1/4 cup / 60ml water (this can be omitted for a thicker soup)
Puree until smooth.

2 cups/500ml plain yogurt
1 tsp vanilla
Add to pureed strawberries with apple juice mixture. Cover and refrigerate until well chilled. Garnish with additional strawberries (optional). This soup freezes well and can be served frozen, like a sorbet.

This recipe contains several of my modifications but the original was taken from Simply In Season - A World Community Cookbook which was commissioned by the Mennonite Central Committee.

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