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Ms. Lucy’s Classic Cajun Culture & Cooking
Chilled Strawberry Soup with Balsamic Crème Fraîche à Carl

Recipe card: Strawberry Soup à Carl Chilled Strawberry Soup with Balsamic Crème Fraîche à Carl Ingredients: 2 lb strawberries, hulled 3 tablespoons mascarpone cheese ¾ cup vegetable stock ¼ cup maple syrup, or as needed based on sweetness of berries salt and pepper to taste 6 tablespoons crème fraîche 1 tablespoon raspberry balsamic vinegar 2 tablespoons finely diced strawberries 1 tablespoon chopped basil 1 tablespoon maple syrup Combine crème fraîche and vinegar. Dice remaining 3 whole strawberries. Mix diced berries with basil and 1 tablespoon maple syrup. To serve, spoon chilled soup into bowls. Add a dollop of crème fraîche mixture to center of each serving. Sprinkle diced strawberries over crème fraîche. Enjoy! Heat an empty saucepan over high heat. Remove from heat and pour in Grand Marnier. Carefully return to heat and ignite to burn off alcohol. Stir Grand Marnier into puréed soup. Season with salt and pepper. Refrigerate overnight. Directions: Quarter strawberries, reserving 3 whole berries for garnish. Place quartered strawberries, cheese, vegetable stock, and ¼ cup maple syrup in blender. Purée until smooth.

Recipe card: Crème Fraîche
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  Crème Fraîche Directions:Whip heavy cream and sour cream together. Cover with plastic wrap and allow to stand at room temperature for 2 to 5 hours or until thickened. Once thickened, store in refrigerator up to 48 hours. Stir before using. Ingredients: 1/4 cup heavy cream, 1/4 cup sour cream