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
170
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.

 

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.

Nutritional Facts

Total Fat
0.8g
1.2%
Sugar
36g
N/A
Protein
2g
4%
Carbs
43g
14%
Vitamin A
3µg
N/A
Vitamin B6
0.1mg
6.3%
Vitamin C
149mg
100%
Vitamin E
0.7mg
3.7%
Vitamin K
6µg
7%
Calcium
46mg
5%
Fiber
5g
21%
Folate (food)
61µg
N/A
Folate equivalent (total)
61µg
15%
Iron
1mg
7%
Magnesium
35mg
9%
Monounsaturated
0.1g
N/A
Niacin (B3)
1mg
5%
Phosphorus
63mg
9%
Polyunsaturated
0.4g
N/A
Potassium
408mg
12%
Sodium
7mg
N/A
Sugars, added
23g
N/A
Zinc
0.4mg
2.9%