Strawberry soup might be a strange concept if you are used to savory soups but you do not know what you have been missing! Strawberry soup is called atole de fresa in Mexican. There are various chilled strawberry soup recipes to choose from but this one is very pure, relying only on cinnamon and mint for a gentle flavor.
Strawberry and buttermilk soup is also good if you want something thicker and heavier. A sweet or sparkling white wine goes beautifully with this Mexican dessert recipe. Strawberry dessert soup is incredibly light and will be refreshing and go well after just about any main course. Make sure it is sufficiently cold before serving.
- Ripe Strawberries (reserve 6 for garnish) 2 pints
- Granulated Sugar ¼ cups
- Masa Harina 6 ounces
- Water 2 cups
- Buttermilk 2 cups
- Canela (cinnamon) 1 stick
- Mint Leaves, dried and chopped fine or powdered hoya santa 4-5
- Remove the hulls from the strawberries and wash. Cut into thin slices, place in a bowl and mix with 1/2 cup of the sugar. Stir occasionally. Puree strawberries in a blender and set aside.
- Stir the masa harina into the water to dissolve; strain though sieve. In a 2-quart saucepan, heat the masa mixture, milk and canela stick. Cook over medium heat and stir continuously with a wooden spoon. When the atole thickens after approximately 3 to 4 minutes, reduce the heat to low and add 3/4 cup of the sugar and the puree of strawberries.
- Continue to cook for 5 minutes, stirring continuously. Add additional milk if necessary; the atole should have a slightly thick but pourable consistency. Strain into a serving bowl. Pour into cups. Serve as a dessert soup garnished with powdered mint and half a strawberry fanned out.
My mother-in-law introduced me to Strawberry Soup. The first time she served it to me, I liked it so much, I had three servings. This is a dessert soup, easily made with fresh strawberries, sugar, yogurt (or sour cream), and cream (or milk). Best made when strawberries are in season. That is when my mother-in-law would make it. In the summer, with strawberries that she had picked at the local strawberry farm.
When making this soup you can use a food processor or you can make it by hand. The important thing, if using a food processor, is not to over process the strawberries. You don’t want a smooth soup, you want it kinda chunky with lots of bits and pieces of strawberries. To make the soup wonderfully rich and creamy we add some plain yogurt (or sour cream) and cream (or milk). I like to add a squeeze or two of lemon juice which adds a nice tanginess and really highlights the flavor of the strawberries. You can also take extra strawberries, cut them into bite sized pieces, and add them to the soup for more texture. It is better to make this soup several hours in advance so it has sufficient time to chill. But wait until serving time if you want to garnish with a dollop of softly whipped cream.