Strawberry Soup

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 kg strawberry
• 30 ml water
• 125 g sugar
• 150 ml amontillado sherry wine
• 2 teaspoons cornflour
• fresh mint leaves

Recipe

• 1 wash and hull the strawberries, then set aside six of the best-looking ones.
• 2 chop the remaining strawberries roughly and put them into a large saucepan with the water and sugar.
• 3 over a gentle heat, stir the contents of the pan until the strawberry juices flow.
• 4 raise the temperature slightly and bring the mixture to a boil.
• 5 mix the sherry with the cornflour (cornstarch) and stir into the strawberry mixture. stir well, and simmer for 10 minutes.
• 6 using a hand blender (or transferring to a food processor or liquidiser), blend the mixture.
• 7 pass the soup through a sieve to remove the seeds.
• 8 test the taste, adding more sugar or sherry if desired, then chill for a couple of hours.
• 9 to serve, pour the soup into six bowls, then decorate with the reserved strawberries (halved, quartered or sliced, according to artistic preference) and sprinkle with shredded mint leaves.