Caramel Mountain Ranch Cold Strawberry Soup
Submitted by hard9ice
Chilled strawberry soup with pureed fresh berries, creme de cassis, heavy cream, and milk. Rests overnight for deep flavor. An elegant cold dessert soup for warm days.
YIELD
4 servingsPREP
20 minCOOK
0 minREADY
This cold soup is pure mountain lodge elegance in a chilled bowl.
Fresh strawberries get pureed with sugar and creme de cassis (black currant liqueur), then sit overnight so the flavors bloom and deepen.
The next day, softly whipped cream and milk fold into the berry puree, creating a velvety, blush-pink soup that’s somewhere between a dessert and a drink.
Served in chilled cups with a fanned strawberry perched on the rim, it’s the kind of first course that makes guests feel spoiled.
Kitchen Tips
- Let the berry puree rest overnight. This isn’t just for convenience. The sugar draws out juices and the cassis melds into the fruit for a more complex, rounded flavor.
- Whip the cream until just thickened, not stiff. You want it to fold smoothly into the puree without leaving streaks or lumps.
- Chill your serving cups in the freezer for 20 minutes before ladling. Cold soup in a warm bowl warms up fast and loses its refreshing edge.
Ingredients
Directions
Cut stems off fresh berries or thaw frozen berries and rinse under cold water.
Set 6 to 8 berries aside for garnish.
In a food processor, purée the berries with the sugar and liqueur.
Let it sit overnight.
Whip heavy cream until thickened, but not stiff.
Fold together thickened cream, milk and berry mixture.
Slice the remaining berries from the tip almost up to the stem for garnish.
Ladle soup into chilled soup cups and hang strawberries on the side.
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