Chilled cinnamon strawberry soup recipe

Chilled Cinnamon Strawberry Soup recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This chilled cinnamon strawberry soup recipe is a refreshing and delightful treat perfect for warm summer days. The combination of sweet strawberries and warm cinnamon creates a unique and delicious flavor profile. With just a few simple ingredients and minimal prep time, this recipe is easy to make and will impress your guests. Serve it as an appetizer or dessert, and enjoy the burst of flavors in every spoonful.

Keywords: chilled, cinnamon, strawberry, soup, recipe.

Chilled cinnamon strawberry soup recipe details

Chilled cinnamon strawberry soup recipe, recipe Rating: 4.7
Number of votes:118

Ingredients

2 pints (4 cups) fresh strawberries, washed and hulled

3 cups water

1/3 cup sugar

One 2-inch cinnamon stick

Pinch of salt

1 lemon slice

1 Tablespoon cornstarch dissolved in 2 Tablespoons water

1 cup heavy whipping cream

1/2 cup fruity semi-dry white wine (Riesling or Chenin Blanc) or Catawba juice

Also:

Whipped or sour cream

Cinnamon candy hearts

Instructions:

“This is a wonderful, flavorful soup anytime of the year, but its beautiful red color and fresh strawberry flavor are especially appreciated in the deep of winter for a Valentine’s treat. We’ve been doing Sweetheart Dinners for Valentine’s for six years, and this is the only item on the menu that never changes – and never will!” ….Innkeeper Pam Thorsen.

In a three-quart saucepan, combine berries, water, sugar, cinnamon stick, salt, and lemon slice. Boil slowly until berries are soft and have rendered their color. Stir in dissolved cornstarch. Cook, stirring constantly, until thick. Discard cinnamon stick and lemon slice.

Transfer soup to blender or food processor. Puree mixture. Return soup to the saucepan. Stir in heavy cream and wine. Cover and chill thoroughly. Serve in chilled soup bowls or mugs, garnished with a dollop of whipped or sour cream, topped with some cinnamon candy hearts.

Serves: 4 to 6