My little girl is crazy about strawberries and pink in general. When she marched into the kitchen the other day, declaring it was time for her and me to make Strawberry Soup, I couldn't refuse.
We chose beautiful plump, shiny and tender strawberries, combined it with vanilla. Whisked in some sparkling water at the end, to create a magical bubble. Garnished it with a delicious strawberry sauce and enjoyed our soup in the garden as princesses should ;-)
- Strawberries - 3,5 cups/ 500g
- Vanilla Yoghurt (organic low fat) - 1 cup/250ml
- Vanilla Extract - 1/2 teaspoon
- Sparkling Water - 1 cup/250ml
- Caster Sugar - 1 tablespoon
Place 450g strawberries, vanilla yoghurt and vanilla extract in a blender and whizz until smooth and chill in refrigerator.
To make the strawberry sauce, cook 50g of strawberries with 1 tablespoon of sugar In a saucepan over medium high heat, combine strawberries and sugar and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. Puree in a blender, sieve and chill.
When you're ready to serve, stir the sparkling water into the soup, transfer the soup to bowls and garnish with strawberry sauce.