Strawberry Soup
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Ingredients 1 cup water 1 cup port 1 tablespoon orange zest 1/2 cup granulated cane sugar or white sugar 3 cups strawberries, washed and hulled 1 cup blueberries 1 cup raspberries 1 cup blackberries, halved crosswise

Instructions

Bring water, port, orange zest and sugar to a boil in a medium saucepan. Reduce the heat and simmer until liquid has been reduced to 13/4 cups, about 10 minutes. Pour the hot liquid over the strawberries in a medium bowl. Let stand for 5 minutes. Purée the strawberries with the liquid in a blender until creamy. Strain through a fine-mesh strainer to remove the seeds. Stir the blueberries, raspberries, and blackberries into the soup. Refrigerate until well chilled, at least 2 hours and up to 1 day. 

Note: You can also make this soup with frozen strawberries with excellent results—I find organic brands taste the best. Simply pour the syrup over the frozen berries. The puréed soup will be cold enough to serve straight from the blender.

Serving Size

Serves 4

Notes

Port wine gives this soup a deep rich flavor. Simmering it for 10 minutes cooks out much of the alcohol, leaving only the flavor. A fine-mesh strainer is best for removing the tiny strawberry seeds. A scoop of lemon or lime sorbet sends this soup over the top.

Related Recipes

• Chicken Pot Pie Soup – Sukkot • Blueberry Soup (pareve or dairy) • Mexican Red Onion Soup (pareve or meat) • Chicken Tortilla Soup (meat) • Black Bean Soup

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