Recipes

North Carolina Strawberry Soup with Mint and Balsamic Essence

Serves 4

  • 2 pints Fresh Strawberries
  • 2 cups in all, sugar
  • 1 cup heavy cream
  • 1/2 tsp. Cinnamon
  • ½ lemon zested and juiced
  • 4 large sprigs peppermint stems removed
  • 1 cup balsamic vinegar

Cut strawberries and toss with sugar, let stand for at least 1 hour. Add Balsamic vinegar, half of the mint and one cup of sugar to a small sauce pot, bring to a boil, reduce heat to medium and reduce until slightly thickened (approximately by 2/3). Zest a lemon and finely chop, squeeze juice into strawberries. Add zest and cinnamon to strawberries, place in a blender and blend with remaining mint. When well blended add cream and chill thoroughly. Serve in bowls with a drizzle of balsamic reduction over the top.

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