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
- ¼ cup Grand Marnier 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
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.
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.
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!
Crème Fraîche
Ingredients
- 1/4 cup heavy cream
1/4 cup sour cream
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 for up to 48 hours. Stir before using.
Ms. Lucy's Chilled Strawberry Soup with Balsamic Crème Fraîche à Carl 
Ms. Lucy's Crème Fraîche