By Martha Rose Shulman
- Total Time
- 15 minutes, plus at least 1 hour's refrigeration
- Rating
- 4(175)
- Notes
- Read community notes
In France they might call this a soup a concassée. The strawberries are crushed rather than pureed, so the soup has lots of texture. Strawberries, like other red fruits and berries, are a great source of anthocyanins and ellagitannens, which have been shown to have antioxidant and anti-inflammatory properties.
Featured in: The Fruits of Summer, Sip by Sip
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Ingredients
Yield:Serves four
- 2¼pounds ripe strawberries (2 very generous pints), hulled
- 2tablespoons fresh lemon juice
- 1tablespoon sugar
- 1tablespoon mild flavored honey, such as clover or acacia (more to taste)
- 1teaspoon rose water (available in Middle Eastern markets)
- ½cup freshly squeezed orange juice
- Chopped or slivered fresh mint for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
125 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 23 grams sugars; 2 grams protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Separate out a fourth of the prettiest strawberries. Quarter or slice them and toss in a large bowl with 1 tablespoon of the lemon juice and the sugar. Cover and refrigerate for 1 hour or longer.
Step
2
Place the remaining strawberries in the bowl of a standing mixer fitted with the paddle, or in a food processor fitted with the steel blade. If using the mixer, turn on at medium-low speed and crush the berries to a coarse puree. If using a food processor pulse to a coarse puree. Add the remaining lemon juice, the orange juice, the honey and the rose water and beat together. Taste and add more honey if desired. Chill until ready to serve.
Step
3
Just before serving, stir the quartered strawberries with the juice that has accumulated in the bowl into the crushed strawberries. Ladle into bowls, top with chopped or slivered mint, and serve.
- Advance preparation: You can prepare this several hours before you wish to serve.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Ratings
4
out of 5
175
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Cooking Notes
Annie
Martha, I am always looking for something different to take to my summer book club outdoor luncheon and think this may be the answer. My question, however, is how many would this recipe serve. I would need enough for about 25 people. Big book group, been at it since Oprah started hers with 5 of us and have advanced to this great number.
AC
Does this work with frozen strawberries once thawed?
Karen L Davis
This is not the place to ask questions of the Times. See the cover email, to wit: "And, of course, if you get jammed up with anything, either with the cooking or the technology we use, please let us know soon as you can. We have representatives standing by: cookingcare@nytimes.com." They answer questions like yours pretty rapidly.
Linn Steward RDN
Strawberry soup is delicious. Nice balance of acid and sweet is just right and works well for my palate as an appetizer. Used local fresh strawberries in season. Don't think either industrial product from California or Florida or frozen berries would work as well. Recipe serves 4 to 6. We did nicely with the smaller amount about 80 calories per serving as a prelude to local flounder and spinach and some ancient grain farro.
Gayle
I've tried fresh and frozen combo. I do think it is good.
Kylie
This was super refreshing (it was over 90 degrees out yesterday!), quick, easy, and tasty. I eyeballed all the measurements, and used orange blossom water instead of rose water because that's what I had in my pantry. Perfect for strawberry season.
lucy
Followed the recipe. I could not taste the rose water for the life of me still liked the flavour and texture. Would make again. Btw, I had this after dinner as a light dessert, which was fine.
Linn Steward RDN
Strawberry soup is delicious. Nice balance of acid and sweet is just right and works well for my palate as an appetizer. Used local fresh strawberries in season. Don't think either industrial product from California or Florida or frozen berries would work as well. Recipe serves 4 to 6. We did nicely with the smaller amount about 80 calories per serving as a prelude to local flounder and spinach and some ancient grain farro.
Kylie
This was super refreshing (it was over 90 degrees out yesterday!), quick, easy, and tasty. I eyeballed all the measurements, and used orange blossom water instead of rose water because that's what I had in my pantry. Perfect for strawberry season.
AC
Does this work with frozen strawberries once thawed?
Gayle
I've tried fresh and frozen combo. I do think it is good.
Annie
Martha, I am always looking for something different to take to my summer book club outdoor luncheon and think this may be the answer. My question, however, is how many would this recipe serve. I would need enough for about 25 people. Big book group, been at it since Oprah started hers with 5 of us and have advanced to this great number.
Karen L Davis
This is not the place to ask questions of the Times. See the cover email, to wit: "And, of course, if you get jammed up with anything, either with the cooking or the technology we use, please let us know soon as you can. We have representatives standing by: cookingcare@nytimes.com." They answer questions like yours pretty rapidly.
moyz
Hi Annie. It says that it serves 4 (at the top of the page, next to her name). I'll leave the rest of the maths to you!
Kathy Sea
In the "nutritional information" it says the recipe is for 4 servings. So you would want to make six portions of the recipe to serve 24 people.
Annie
Addendum: I know this probably sill not accommodate the large number I said below. Just need to know how to increase it and if I knew what this recipe serves I can easily do that.
Ellen
The recipe says this serves 4. If you made it for your book group, I hope they loved it!
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