Carmel Mountain Ranch Cold Strawberry Soup
Submitted by hockeymom2002
Chilled strawberry dessert soup made with puréed fresh berries, heavy cream, milk, and a splash of crème de cassis. No cooking required. Elegant and refreshing.
YIELD
6 servingsPREP
8 hrsCOOK
0 minREADY
8 hrsThis isn’t your typical soup, and that’s entirely the point.
Fresh strawberries get puréed with sugar and a splash of crème de cassis, then rest overnight so the flavors deepen and meld.
The next day, softly whipped heavy cream and milk fold into the berry purée, creating something silky, cold, and impossibly smooth.
Serve it in chilled cups with a fanned strawberry perched on the rim, and you’ve got a dessert course that looks like it came from a fine-dining kitchen.
Pro Tips
- Let the purée sit overnight. This isn’t just resting time; the sugar draws out the berry juices and the cassis infuses deeper flavor.
- Whip the cream until thickened but not stiff. You want it loose enough to fold smoothly into the fruit without leaving streaks.
- Use the ripest, most fragrant strawberries you can find. Since there’s no cooking, the fruit flavor has nowhere to hide.
- Chill your serving cups in the freezer for 15 minutes before ladling. A cold bowl keeps this soup at its best from first spoonful to last.
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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