Monday, May 26, 2008

Ginger Strawberry Soup

This soup sounds strange, but is amazing and my kids loved it. We had it as an appetizer before lunch. You can strain out the strawberry seeds if you don't like the crunch. By the way, the cream sauce makes this just fantastic, so don't skip that step.

2 bags (10 oz each) frozen strawberries, or 1 1/4 lb fresh
1/4 C sugar (or less)
1 tsp vanilla extract
Zest and juice of 1 lemon
12 oz bottle ginger beer (or good ale with real ginger)
1 Tbsp minced fresh mint, plus whole leaves for garnish
1/2 C heavy cream
1/3 C milk

In a blender, combine the strawberries, sugar, vanilla, and lemon zest and juice. Puree until smooth. Add the ginger beer and run until just mixed.

Transfer soup to serving bowls, then rinse and dry blender. In blender, combine mint, cream, and milk. Puree until smooth and mint is well blended. Don't blend too long or cream will whip.

Put cream in condiment bottle or small pitcher and pour in decorative pattern over soup. Garnish with whole mint leaves.

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