Sweet Strawberry-Madeira Soup
Makes 2 cups (4 servings)
2 cups sliced fresh strawberries
1 cup plain yogurt (see Tip)
¼ cup Madeira or other fortified semi-sweet white wine
1 tablespoon sugar, or to taste
Sprigs of fresh mint for garnish
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
For a festive dessert presentation, swirl hot fudge sauce across the surface of this chilled soup. Sometimes, without the chocolate, I use it as the first course to launch a meal.
2 cups sliced fresh strawberries
1 cup plain yogurt (see Tip)
¼ cup Madeira or other fortified semi-sweet white wine
1 tablespoon sugar, or to taste
Sprigs of fresh mint for garnish
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Purée all the soup ingredients, except the garnish, in a blender until smooth. Taste and adjust the sweetening.
Refrigerate in a covered container until chilled, at least 3 hours, before serving.
Garnish the servings with mint sprigs.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
