Strawberry Soup with Melissa and Oregano

Recipe from Kate Logan
575 views
Strawberry Soup with Melissa and Oregano
 
Cooking time: 15 min
Servings 4
Strawberries are one of the most long-awaited, everyone's favorite berries, they open the summer berry season. They are distinguished by their aroma, flavor, and healthfulness. It can be used to make many desserts, it can be added to sweet pastries. It is delicious and unique. Prepare such a dessert soup, instead of molasses and oregano you can use mint, basil.

Ingredients
servings

  • Fresh strawberries
    0,8 lbs.
  • Cold water
    24 fl.oz.
  • Fresh melissa
    16 leaves
  • Oregano
    12 oz.
  • Lime juice
    4 teaspoons
  • Ice cream
    12 oz.
  • Mint leaves
    to serve

Nutrition facts per serving

  • Calories

    406.6 kcal

  • Protein

    7 g

  • Fat

    8 g

  • Carbohydrates

    43 g

Method

  • Peel and rinse the strawberries. If you are using market-bought strawberries, then place the berries in a deep bowl and pour water over them. Salt the water and add a teaspoon of vinegar. This is to get rid of insects in the berries, and to get rid of unnecessary impurities and chemicals that may have been sprayed on the strawberries. You can also substitute canned strawberries or use raspberries instead of strawberries.

  • Rinse and peel the lime. If you prefer more sourness, grate the zest on a fine grater, about half a teaspoon. If you want a more uniform mixture, simply replace the zest with the lime juice in the same proportions (per person).

  • Strain the strawberries from the salty solution with a colander and rinse again so that no salty taste remains. Place the berries in the blender bowl and add the lemon juice or zest, lemon balm and oregano leaves, add the sugar and blend everything together. To whip the sugar bits faster, you can turn the sugar into caramel beforehand. To do this, mix with water and heat on the stove until smooth.

  • Place the strawberry soup in a vase, garnish with a sprig of molasses and strawberries. Serve with ice cream scoops. If you want a homogeneous soup consistency, whisk 2 tablespoons of ice cream together with the main soup mixture.

Tips

  • When choosing strawberries, size is not decisive either in terms of health or flavor, but take note of the following information about size. Smaller strawberries usually taste better. They are sweeter, it has more nutrients. There is a simple explanation for this phenomenon. The smaller the strawberry, the fewer grains on it, and the grains are the rudiments or "babies" of the strawberry. The best is always given to children, and strawberries act the same way, that is, they sacrifice flavor for the sake of the concentration of the most useful components in the grains, so medium and large varieties have more sour taste. Such berries are good to candy or make jam from them, but it is better to eat small strawberries fresh. 
    Larger strawberries always look more appetizing. Buying the biggest strawberries in the store, you can experience disappointment at home - they have absolutely no flavor, and all because they are artificially grown, caring only about getting large berries. But that doesn't mean that big strawberries are unhealthy. Big size doesn't mean that there is nothing but poison in strawberries. It's just that there are large varieties, and chemicals (nitrates) have no effect on size. The shape of strawberries depends only on the variety, the usefulness and taste do not depend on the shape.

Bon Appetit!

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