Strawberry Soup is a wonderful first course for breakfast or brunch in the summer. It’s best with fresh strawberries, but frozen strawberries can be thawed and used when fresh berries are not available. The flavor of creme fraiche (see below) is wonderful with strawberry soup, but it’s dense and sinks to the bottom! A dollop of whipped cream and a sprig of mint makes a pretty presentation.

using liqueur adds depth and richness

Don’t leave out the peach schnapps! The original recipe calls for schnapps or apple juice, but we much prefer it with the schnapps. Using liqueur in cooking adds depth and richness. You may not be able to put your finger on what’s missing–the liqueur makes it so much better! Of course, if you simply can’t include the alcohol in the recipe, use the apple juice.

Print Recipe

Strawberry Soup

original recipe by the Lookout Pointe Lakeside Inn in Hot Springs, Arkansas

Course

fruit

Prep Time

10 minutes

Passive Time

2 hours

Servings

Ingredients

• 1 1/2 quarts strawberries hulled and halved
• 4 cups lowfat buttermilk divided use
• 3/4 cup sugar
• 2/3 cup sour cream
• 3 tablespoons peach schnapps or apple juice
• 2 cups whipping cream whipped
• fresh mint sprigs

Course fruit Prep Time 10 minutes Passive Time 2 hours Servings Ingredients 1 1/2 quarts strawberries hulled and halved 4 cups lowfat buttermilk divided use 3/4 cup sugar 2/3 cup sour cream 3 tablespoons peach schnapps or apple juice 2 cups whipping cream whipped fresh mint sprigs

Instructions

1. Process strawberries, 1 cup buttermilk and sugar in a food processor. Set aside.
2. Whisk remaining 3 cups buttermilk, sour cream, and peach schnapps in a large bowl. Pour the strawberry mixture into the sour cream mixture. Whisk to combine.
3. Cover and chill.
4. Serve chilled and garnish with a dollop of whipped cream and mint sprig.