Summer strawberry soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Fresh strawberries, hulled |
| 2 | cups | Water |
| ½ | cup | Buttermilk |
| ½ | cup | Fresh orange juice |
| Juice of 2 lemons | ||
| 1 | tablespoon | Chopped fresh mint |
| ¼ | cup | Brown sugar, optional |
| 5 | tablespoons | Plain yogurt |
| Mint sprigs, for garnish | ||
Directions
In a stainless-steel or enameled saucepan, combine everytning but the yogurt and the mint garnish. Bring to a boil, reduce heat and simmer gently for 10 minutes. Cool slightly, then puree in a blender or food processor, and chill thoroughly. Before serving, swirl 1 tbsp yogurt through each portion and garnish with mint sprigs.
Per serving: 115 Calories; 1g Fat (11% calories from fat); 3g Protein; 24g Carbohydrate; 4mg Cholesterol; 33mg Sodium NOTES : Orange and mint enhance this smooth appetizer.
Recipe by: Yankee Magazine - 6/96 Posted to EAT-L Digest 17 Apr 97 by Betsy Burtis <ebburtis@...> on Apr 18, 1997