Serves: 6 | Total Time: 15 Minutes
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This cold strawberry soup is fully strawberry and yet fully savory.
You may be asking, how can this be?
It is similar to how strawberries and balsamic vinegar work nicely together, or how black pepper brings out a richness in strawberries that may otherwise be hiding.
The inspiration behind this cold cream soup recipe came over a decade ago when I was working at a golf club on the east coast. The chef created a strawberry gazpacho and eagerly wanted me to try it – without telling me what was all in it.
I expected sweet – but was met with savory – which made sense because he wanted to serve this cold fruit soup as an appetizer on that week’s menu.
“Shallots!” Chef told me fervently, “Shallots are the secret!” …along with a little basil and three kinds of cream.
This savory strawberry recipe makes the perfect strawberry soup starter for a fancy meal – and it’s so easy to make.
So… yes! You can dive into this fancy strawberry bisque right on your own front porch this afternoon! It is gourmet to the max – without all the fuss. And, might I add, so darn good. Like a fine wine, the first pop of savory fruit flavor melts into velvety, herby aromatics that pleasantly linger.
Sometimes, the best recipes are the most unexpected. You just gotta get a little adventurous. Like I always say…
…ya can’t diss it until you’ve tried it!
How to make Savory Chilled Strawberry Soup:
Total Time: 15 Minutes
What you’ll need:
- 2 pounds fresh strawberries, stems removed and cut in half
- 1/4 cup heavy cream
- 1/4 cup whole milk ricotta
- 2 ounces mascarpone
- 2 teaspoons chopped shallot
- 1 drop basil essential oil
- or 2-3 tablespoons chopped fresh basil
- 2 toothpicks black pepper essential oil
- or 1 teaspoon ground black pepper
- 1/2 teaspoon white balsamic vinegar
- a pinch of salt to taste
- fresh chives, for garnish
- fresh ground black pepper, for garnish
1. Puree the strawberries in an electric blender.
2. Add all other ingredients to the blender and pulse to combine. When well mixed, taste and adjust the salt if necessary. This should be a savory soup, but too much salt will overpower the delicate flavors of the fruit. Start with a small pinch, then slowly add more, if desired.
3. Serve chilled in small bowls with a swirl of heavy cream. Garnish with fresh chives and a grind of black pepper.
Savory Chilled Strawberry Soup
Equipment
- Electric Blender
Ingredients
- 2 pounds fresh strawberries stems removed and cut in half
- ¼ cup heavy cream
- ¼ cup whole milk ricotta
- 2 ounces mascarpone
- 2 tsp chopped shallot
- 1 drop basil essential oil
- 2 toothpicks black pepper essential oil
- ½ tsp white balsamic vinegar
- 1 pinch salt to taste
- fresh chives for garnish
- fresh ground black pepper for garnish
Instructions
- Puree the strawberries in an electric blender.
- Add all other ingredients to the blender and pulse to combine. When well mixed, taste and adjust the salt if necessary. This should be a savory soup, but too much salt will overpower the delicate flavors of the fruit. Start with a small pinch, then slowly add more, if desired.
- Serve chilled in small bowls with a swirl of heavy cream. Garnish with fresh chives and a grind of black pepper.
Notes
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