Bluenose Strawberry Soup
Submitted by skipjack
Chilled strawberry soup blended with sour cream, half and half, brandy, and vanilla. A silky Nova Scotia-inspired cold fruit soup ready in 10 minutes flat.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
10 minDown in the Maritimes, they know a thing or two about making the most of summer’s short strawberry season.
This Bluenose strawberry soup is pure elegance with zero effort. Toss ripe strawberries into a blender with sour cream, half and half, a splash of brandy, sugar, and vanilla, then blitz until silky smooth.
Serve it ice cold in chilled cups with sliced berries and a sprig of fresh mint on top.
Ten minutes from start to table. That’s it.
Kitchen Tips
- Use the ripest, most fragrant strawberries you can find. This soup is only as good as the fruit.
- Chill your serving cups in the freezer for 15 minutes beforehand for that extra-frosty first sip.
- Skip the brandy for a kid-friendly version, or swap in Grand Marnier for an orange twist.
Ingredients
Directions
Blend strawberries, sour cream, half and half, sugar, brandy and vanilla until smooth, about 30 to 45 seconds.
Serve in chilled cup and garnish with sliced strawberries and mint sprigs.
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