A staple of Scandinavian breakfasts of the 1970s, strawberry soup is a refreshing – and surprising – way to elevate your strawberry game in a relaxed, easy-going style, perfect for a summer first course or dessert.
- 2 pints strawberries, hulled, reserving 6
- 1 cup fresh orange juice
- 1¼ tsp instant tapioca
- 1/6 tsp allspice
- 1/8 tsp cinnamon
- ½ cup sugar
- 1 tsp grated lemon peel
- 1 Tbsp lemon juice
- 1 cup buttermilk
- Purée strawberries in food processor or blender. Strain into a saucepan. Add orange juice.
- In a small bowl, mix tapioca, spices and 3 Tbsp of strawberry mixture together and add back to saucepan. Heat, stirring constantly, until mixture boils. Cook for 1 minute. Remove from heat, stir in sugar, lemon peel and juice and buttermilk until combined.
- Slice the 6 remaining strawberries, add to the soup. Cover and chill soup for at least 8 hours. Keeps for up to three days.