Not only wonderful for the taste buds, but quite pretty to look at, too!

Lip-Smacking Strawberry Soup

I’m excited to tell you about the 2nd place winner in our Fruits Category. This recipe was submitted by Kenneth of Washington, D.C. An avid strawberry grower, he says he would love to grow them all for this recipe but it requires “a heck of a lot of ’em” and therefore more of an abundant harvest than he has ever achieved 🙂 He says this recipe is a great, refreshing treat on a warm summer day. See for yourself:

Ingredients:
For the soup:
1 lb. strawberries
Juice from 1/2 lime
Dash of vanilla
1/2 T. fresh chopped ginger
1/2 c. sugar
1/2 c. heavy cream
1/2 c. plain yogurt

For the cookies:
Wonton wrappers (square is best)
Vegetable Oil
1/2 c. sugar
1/2 c. water
1/2 T. fresh crushed ginger
Dash of vanilla to taste
Cinnamon to taste

Directions:

To make the soup: Add soup ingredients in a blender and puree until smooth. Adjust flavor using sugar, if desired. Adjust consistency using orange juice or cream. Place in fridge to chill.

To make the cookies: Heat vegetable oil in a pan. Simmer sugar, water, vanilla, cinnamon, and ginger to make a syrup. Shape wonton wrappers into straws; seal edge with a bit of water. Make sure the hole in the straw is large enough to puff up during frying (Tip: use a chop stick to help roll the straw.) Make two straws per person being served, plus a few extra for backups 🙂 Fry straws in heated oil for a few second (until the wonton wrapper turns light brown). Using a chopstick is the easiest way to remove the crisps from the pan of oil. Extra wrappers may be fashioned into fun shapes and fried as well, as desired. Toss crisps in ginger syrup and serve with chilled soup. Garnish with crisps and sprigs of spearmint…or a few fresh strawberries! Great for kids who enjoy drinking from straws!

Thanks again for the amazing recipe, Kenneth and congrats on your $50.00 gift card to Holland Bulb Farms! Perhaps you can purchase some more strawberries??? 🙂

Until next time,