Saturday Sweetness - Strawberry Soup

photo by Krassy/Flickr

I know, you're going into shock - I've gone from posting sporadically to TWO in ONE day!  What is the world coming to.  Well, there's a story here.  After getting my Anjan review on the way to blogworld, I decided to clean out my files.  I found my long-lost recipe for this luscious, yummy dish - Strawberry Soup.  I haven't made it in a loooooong time because after trying and experimenting on several different variations of this wonderful treat before hitting on THE ONE, I misplaced/filed it away for safe-keeping :)  None of the others I've come across really did it for me so I've pined until today for this little gem. (I'm practicing being dramatic.) 

Anyhoo, since Father's Day is tomorrow and it IS strawberry season, I thought you might want a little extra something special to prepare for Dad or hubby or yourself/ME.  This is a dish best prepared the day before serving so without further ado....the not-so-secret recipe:

Strawberry Soup

5 1/2 cups ripe strawberries
2 cups water
1 cup sugar
1 cup sour cream
1/2 cup Port wine
1/2 tsp vanilla
1/4 tsp cardamom
Strawberries and/or mint for garnishing
(dollop of sour cream for garnish if desired as well)

Puree strawberries, sour cream, and sugar together.  Mix wine and water in a saucepan, add pureed mixture.  Heat on low and allow to simmer for 1 or 2 minutes.  Remove from heat and add the cardamom and vanilla.  It's not crucial, but it is best if you allow it to chill overnight so all of the flavors can mingle and set.  When ready to serve, pour into individual bowls and garnish with the extra strawberries, mint, and/or a dollop of sour cream.  Yummy.

So I hope you all enjoy Father's Day with your loved ones and let me know what you think if you get a chance to try this recipe.

photo by Snapzdc/Flickr

Refreshing....

I can't believe it's been a month since I wrote something. I really do have a lot to say... We have been extremely busy here in our own wee (and we) little world. It seems that we are outside until after dark most days just trying to keep up with all of the tasks here at home. Lots of herbs, veggies, and fruits needing tending to. Not to mention the critters and their needs/demands/wants.. Then when I am inside, it's time on the sewing machine (which I must confess I love) and all of the other little chores before bedtime.

Today we're going to my mom's to have a bbq. I'm in the experimenting mood (sometimes good, sometimes sorta scary) so I am going to take some of my herbs that I harvested this morning and try to create something yummy. I'm thinking my theme is going to be "Refreshing". One of things I'm trying is the following recipe for Lavender Lemonade. I've had something similar at a bridal shower & have wanted to try my hand at it for a while:

Lavender Lemonade

• 1/3 cup dried lavender ( be sure it's food grade)
• 1/13 cup sugar
• 14 lemons
• 4 cups boiling water
• 2 trays of ice cubes
• 10 cups cold water or to taste

Put ice cubes into a large pitcher. Place dried lavender in a bowl and add the boiling water over the top of it. After about 10-15 minutes, strain the lavender out (with a strainer or a coffee filter will work). Discard the lavender. Add the sugar into the hot lavender water. When the sugar is dissolved, pour over the ice cubes in the pitcher. Squeeze as much juice as possible from the lemons into the pitcher. Add the cold water to the pitcher. Taste and adjust lemon juice or sugar as desired.

To continue along the "Refreshing" theme, I am going to make an Avocado-Cilantro soup. I love chilled soups and this one just sounds wonderful. (I am sorry that I don't know where these recipes originally came from so I can give credit. I have a habit of copying great ones down & not always getting their origins documented.)

Avocado-Cilantro Soup

• 4 avocados, diced
• 1 shallot, chopped
• 2 tbsp tomato paste
• 3 1/2 cups chicken broth, cold
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 2 tbsp sour cream
• 1 tsp hot pepper sauce
• 1 tablespoon tequila (optional)
• salt and pepper to taste
  
  Combine avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila in a large food processor. Add about 1/2 of the cilantro, saving some for garnishing. Process until mixture is smooth. Add salt and pepper. Pour mixture into a large bowl and refrigerate at least 2 hours, covered.
  When ready to serve, place the mixture into four chilled soup bowls. Garnish with a dollop of sour cream and the remaining cilantro.

And lastly, on my creative front, I will make this lovely Pesto Butter/Dip. YUMMY! It doesn't necessarily go along with the Refreshing bit, but it's awesome and I picked the herbs specifically for this so here it goes.. (Now I just need to con Mom into making her Rosemary Bread..)

Pesto Butter/Dip

• 2 tbsp ground black pepper
• 2tbsp fresh oregano
• 2 tbsp fresh rosemary
• 2 tbsp fresh basil
• 2 tbsp fresh parsley
• 2 tbsp dried garlic powder
• 2 tablespoon minced garlic
• 2 teaspoon salt
• 1/2 cup extra virgin olive oil
  
  Grind together all ingredients except for the olive oil. Place the herb mixture onto a small plate and cover with a very thin layer of olive oil. Serve with warm bread or breadsticks.

Mom just called to tell me that she did make fresh bread so great minds are definitely on the same wavelength!!! Now just to fill in the rest of the meal. I'm thinking some grilled chicken breasts and strawberries for dessert......I'm hungry!