Serve this soup for a cool and refreshing strawberries pureed into a soup with blueberry pickles to add a surprising flavor burst. You can use either at the beginning or end of a meal.
Makes 1 pint
8 ounces ripe fragrant strawberries
1 tablespoon sugar
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
1/4 cup pink sparkling wine like Mums
Pinch of sea salt
1 cup plain full fat European style yogurt
2 tablespoons honey
Blueberry pickles (see recipe)
1.Rinse and crown the strawberries and place in a blender container. Add the sugar, lemon juice, vanilla, sparkling wine, and salt. Blend for about one minute in the blender until it is very smooth.
2.Pour soup through a fine sieve and strain into a bowl. Chill until you are ready to serve.
3.Mix the yogurt and honey together and refrigerate until needed. (This makes more than you will need reserve the rest for a bowl of berries.)
4.To serve place the strawberry soup in a serving bowl or cup. I like to use tall thin glasses. Add a swirl of the sweetened yogurt and top with blueberry pickles.
Pickled blueberries are fast and easy to make. Make them the day before you need them they will last about a week in the refrigerator. They make a surprisingly delicious addition to your dishes. Use them to accompany roast and grilled meats like chicken and pork. You can also add them to a dessert or serve with pate instead of cornichons.
Makes 1 pint
8 ounces blueberries
4 ounces (½ cup) rice wine vinegar
1/8 teaspoon kosher salt
1/4 cup water
2 tablespoons sugar
1 spent vanilla bean*
1 cinnamon stick
1/8 teaspoon black peppercorns
1.In a small sauce pan place the vinegar, salt, salt, water, sugar, vanilla bean, cinnamon stick, and peppercorns. Place over high heat and bring to a boil. When the sugar and salt have dissolved remove from heat.
2.Rinse blue berries and pat dry. Place the blueberries in a sterilized pint jar.
3.Pour the cooked vinegar mixture over the berries and refrigerate for 24 hours before enjoying. They will last about 2 weeks unless you eat them all in one go!
Copyright © Julie Logue Riordan, Cooking with Julie