in Dessert Recipes

Strawberry soup with sparkling wine and biscuit croutons

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Ingredients for 4 servings:

  • 750 g strawberries, frozen
  • 1 tbsp powdered sugar
  • 2 sprigs lemon balm
  • 1 small cake base (sponge cake, 100 g)
  • ¼ liter sparkling wine, dry

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Thaw the strawberries, puree them with a hand mixer or in a blender, and pass them through a sieve. Sweeten the strawberry puree with powdered sugar, if desired. Cut the lemon balm into small strips. Dice the sponge cake, place it on a baking tray, and roast in a preheated oven at 175°C (350°F), fan oven 150°C (300°F), gas mark 2, for about 2-3 minutes until golden brown. Mix the strawberry puree with well-chilled sparkling wine. Ladle the soup into serving bowls and sprinkle with lemon balm and warm croutons. Serve immediately. Tip: If you don’t want to use alcohol, you can make the soup with mineral water and a little lemon juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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