Strawberries Foam Soup

Recipe from Kate Logan

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Cooking time: 55 min

Servings 6

Strawberries can be used for cakes and pies, jams and mousses, kissel and jellies, but we suggest trying them in a wonderful summer refreshing dessert - cold strawberry soup. It will surprise you with its delicate flavor and become a real go-to in the country house, in the strawberry season. Children will especially love this soup. It can be prepared for an afternoon snack and as a snack.The almost complete absence of sugar in this soup is a major gain, and there are several advantages. Cook it and see for yourself!

Milk

30 oz.
Strawbberies

1,2 lbs.
Sugar

12 oz.
Egg yolk

6 pcs.
Vanilla

3 packs
Fresh mint leaves

18 pcs.
Cream (20%)

24 fl.oz.

Calories

246.5 kcal
Protein

10 g
Fat

9 g
Carbohydrates

37 g

Place the strawberries in a colander and rinse them under cold running water, then pick over the berries and peel them from the stalks. If you have more time, put the strawberries in a deep container and pour water to get rid of any insects in the berries. Transfer the clean strawberries to a blender and chop two-thirds of them into a puree.
Pour the milk into a saucepan and put it on low heat. Be careful not to let it boil over. Beat the egg yolk with sugar and vanilla with a whisk in a small bowl. Add some of the hot milk from the stove. Stir. Thinly pour yolk mixture into hot, but by no means boiling milk, and stir. And we heat it for a few more minutes, without bringing it to the boil. Remove from the stove.
Add the strawberry puree and the remaining whole strawberries (a few can be left for decoration). Cool the prepared soup. If you are afraid to eat the soup cold, you can cool it to room temperature without refrigeration. Pour the cooled soup on the plates. Decorate with mint, whipped cream and fresh strawberries. You can also sprinkle a little crumb of cookies for decorating and giving more filling.

You can use absolutely any fruit instead of strawberries. The best alternatives are currants, raspberries or bananas.
Before eating strawberries, fill a container with water. Pour about five tablespoons of salt into the bowl with the liquid. Put berries into the container. And leave them in the solution for thirty minutes. After some time on the surface of the berries you will be able to see tiny worms of white color. The creatures that crawl out of the strawberry pulp are the larvae of the fruit fly.
You can extract the insects from the berries by soaking the fruit in salt water with a little vinegar. It is better to place strawberries in warm liquid. The salt dissolves faster when exposed to high temperatures. If the berries are not organic, and pesticides were used during their cultivation, vinegar is desirable. This ingredient helps to minimize the concentration of chemicals that are in the strawberries.

Bon Appetit!