Strawberry Soup
Ingredients
Directions
Make the soup
Cook strawberries and water together until the strawberries are soft.
Add currant jelly and stir until dissolved.
Strain the mixture and thicken with cornstarch.
Cook for 10 minutes, then strain again if necessary.
Serve
Serve very cold in bouillon cups with chipped ice.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Strawberries
- Provide the main fruit flavour and body of the soup once cooked and softened.
- Currant jelly
- Adds sweetness and a tart fruity note, and dissolves into the liquid.
- Cornstarch
- Thickens the strained liquid so the soup has a silky, lightly viscous body.
The step that matters
Thicken with cornstarch and cook for 10 minutes. Cornstarch must be heated fully to gelatinize its starch; without enough heat and time it stays cloudy and fails to thicken, and the soup may be thin or starchy-tasting.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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