Grandpa Joe's
Strawberry Soup

Perfect when made with freshly picked Michigan strawberries!

About this recipe

My three teenage grandchildren know:
    a.  Good food when they experience it.
    b.  How much I enjoy cooking.
    c.  That I will do just about anything for them.

So, when they came to me recently and asked me to recreate a Strawberry Soup they had enjoyed together, I quickly accepted their challenge.  After some reading and some testing, I prepared this recipe for them.

They wholeheartedly approved, so I can now present it to you.

Ingredients

  • 1 quart fresh strawberries
  • 1 cup whole milk
  • 1 cup heavy cream
  • ½ cup sour cream
  • 3 tablespoons sugar

Directions

  1. Hull and wash the strawberries. 
  2. Put the berries in a blender and puree until smooth, or about 30 seconds.  Strain the mixture through a fine mesh strainer, and discard the solids.
  3. Add the milk, heavy cream, sour cream, and sugar, and mix well.  Taste, and add more sugar, if necessary.
  4. Refrigerate for at least 4 hours before serving.
  5. Serve cold.
Strawberry Soup.

Notes

  • A quart of fresh strawberries typically weighs just under a pound and a half.  Hulled, the berries weigh just over a pound.  Adding more berries intensifies the flavor, so don't be shy.  Also, be sure to press all of the liquids and pulp from the solids, leaving only the seeds behind.
  • Half and Half is an acceptable substitute for the heavy cream and whole milk.
  • Sliced strawberries and mint leaves serve as ideal garnishes.
  • Makes about 4 cups.
Posted: March 2014; picture and notes added: June 2015.