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Serve some strawberry soup this spring
May is when Virginia strawberries begin to ripen. And there is nothing sweeter than a refreshing strawberry soup.
By Memorial Day weekend, strawberries are usually reddening up everywhere. High in vitamin C, manganese, potassium and vitamin K, these tasty little fruits can be made into cool, soothing soups—or salsas or smoothies.
Ounce for ounce, strawberries have more vitamin C punch than their citrus fruit counterparts. According to the American Cancer Society, foods rich in Vitamin C may lower the risk of cancers of the gastrointestinal tract. Strawberries also can help lower blood pressure, keep digestion regular and curb overeating since they contain 13 percent of the recommended daily allowance of dietary fiber. And, a cup of strawberries has just 50 calories.
Here’s an easy recipe from Chef John Maxwell on Virginia Farm Bureau’s TV program, Real Virginia:
Chilled Strawberry Soup
1½ cups strawberries, sliced
¾ cup sour cream
¾ cup heavy whipping cream
2 tablespoons orange juice
2 tablespoons honey
1½ tablespoons chopped fresh mint
1 cup strawberries for garnish
In a food processor or blender, process the strawberries, sour cream, heavy cream, orange juice and honey until smooth. Stir in the mint. Taste for sweetness, adding more honey if needed. Refrigerate until ready to serve. Place in chilled soup bowls, and top with strawberry slices and additional mint.