Strawberry Soup
This refreshing and slightly alternative pudding is so easy to prepare.
We use Sessay strawberries from Spillman’s farm near York, which have been part of the Rudding Park Food Heroes campaign.
One of three strawberry recipes from Stephanie Moon; see also Strawberry Shortcake and Strawberry Panna Cotta.
Serves: 4 | Difficulty: Easy
Method
- Put 250ml of water and 250ml of caster sugar in a pan.
- Boil until all the sugar has dissolved and pour over the strawberries immediately.
- Blend together with the yoghurt using a small stick blender and pass through a sieve.
- Serve chilled with a mint leaf to garnish.
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Ingredients
- 600g of Sessay strawberries, washed, hulled and pureed
- 250ml of water
- 250ml caster sugar
- 150ml local natural yoghurt (we use yoghurt from Whixley near York)
- A few mint leaves for garnishing
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