Strawberry Soup

Use up your leftover strawberries to make this Strawberry Soup recipe
Strawberry Soup

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As the state fruit, strawberries are a point of pride for the state of Delaware. Make this soup in the summer with sweet summer strawberries, and add a hint of savory flavor with the addition of balsamic vinegar.

6
Servings
219
Calories Per Serving
Deliver Ingredients

Ingredients

  • 10 Cups fresh strawberries, cleaned and hulled
  • 1/2 Cup honey
  • 1 1/2 Cup water
  • 1/2 Teaspoon black pepper
  • 3 Teaspoons balsamic vinegar
  • crème fraiche, for garnish

Directions

In a blender or food processor, combine the strawberries with the honey. Blend until smooth. Strain the strawberry and honey mixture through a sieve. Stir in the water and black pepper. Chill for at least two to three hours. Distribute the soup into six bowls evenly. Drizzle the balsamic vinegar on top. Garnish with crème fraiche.

 

Nutritional Facts

Total Fat
4g
6%
Sugar
32g
36%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
42g
32%
Protein
7g
15%
Vitamin A, RAE
108µg
15%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
119mg
12%
Choline, total
15mg
4%
Fiber, total dietary
5g
20%
Folate, total
64µg
16%
Iron, Fe
5mg
28%
Magnesium, Mg
53mg
17%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
136mg
19%
Riboflavin
1mg
91%
Selenium, Se
7µg
13%
Sodium, Na
71mg
5%
Thiamin
1mg
91%
Water
347g
13%
Zinc, Zn
2mg
25%

Strawberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Strawberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.