“DO YOU HAVE A KINDER, MORE ADAPTABLE FRIEND IN THE FOOD WORLD THAN SOUP?” Judith Martin (Miss Manners).
Well today is the culmination of a week long celebration of SOUP! Fourteen amazing women have come together, again with a theme. This month, we are sharing our best and favorite recipes for soup! And Miss Manners, could not have posed a better question. Soup is one of the most adaptable foods I can think of. Each recipe you will find here today is fabulous as is. But like all soup, you can change it up depending on the season, your personal tastes, or what you have available in your cupboards. I helped to wrap up the week with, what else? This luscious dessert soup. Strawberries lend the sweetness. While yogurt makes it creamy. Prosecco gives it a fizzy tang. And top it off with a little cracked, black pepper for a hint of heat and spice. Ready for more???
This is an extremely easy soup to throw together at the last minute. I used strawberries. But any berry (or combination of berries) would work as well. I wish I had thought to freeze some of my summer strawberries because I think this soup would have been more naturally sweet on it’s own. I added a bit of sugar to round out my berries.
Yields: 8 (1/2 cup) servings
Level of Difficulty: as easy as making a smoothie!
PINK PROSECCO SOUP:
- 16 ounces of frozen strawberries, defrosted
- 1 cup of Prosecco
- 1/4 cup of caster sugar
- 3/4 cup of vanilla yogurt
- 1/4 teaspoon of salt
- fresh strawberries for garnish
- freshly cracked black pepper for garnish
Puree the strawberries, prosecco and salt in a blender until it is smooth. Add the yogurt and continue to blend until the mix is combined and creamy. NOW TASTE IT! Depending on the sweetness of your strawberries, you may not need to add the sugar. I used 1/4 cup, but you may adjust it to your tastes. Refrigerate the soup until you are ready to serve it. Garnish it with additional strawberries and some freshly cracked, black pepper.
NOTE: You can certainly make this with fresh berries. If you are making it on a whim, you don’t need to thaw your frozen strawberries. Just throw everything in your blender and your soup is ready to serve!
I guess you could accompany this with some light, little cookies. But what I found paired well with this, were some salty, chocolate and yogurt covered pretzels!
I also like to mention that I LOVE, LOVE, LOVE to thrift store shop for anything I can use to showcase my recipes. I am especially partial to vintage things. I was lucky enough one day to come across these pretty little bowls. They were 79 cents each, and they had 5 of them! Woo Hoo! I scooped them up! I wasn’t sure at the time how I would use them. And when I first thought about this recipe, I considered making dessert soup shooters. But I think these little bowls, with their pretty round ‘feet’, worked out well.
And while I am a true believer in “eat dessert first”, I’m going to suggest you start with one of the scrumptious offerings by this ‘souper’ group of women. Here was the line up for the week:
- Broccoli Cheddar Soup with Bread Bowls @ Comfortably Domestic
- Hearty Vegetable Mexican Soup & Jalapeno Cheddar Cornbread @ The Girly Girl Cooks
- 3 Bean & Spinach Soup @ The Hill Country Cook
- 40 Clove Garlic Chicken Soup with Parmesan Croutons @ Country Cleaver
- Sunchoke Soup with Gorgonzola & Honey Crostini @ Climbing Grier Mountain
- Eat Live Run’s White Chicken Chili @ Tenaciously Yours
- Arizona Mountain Soup with Cornbread @ Decadent Philistines
Try them all and enjoy!