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Recipes Fresh From The Farm

Soup - Strawberry

E. Marie - via Essential Vegetarian Cookbook

Serves 4

Sweet, creamy, and cool. This is so wonderful on a warm summer afternoon. Put a couple of frozen biscuits in your toaster oven ... have lots of butter and a bit of honey handy for the biscuits ... what more could you want???

  • 1/2 C. dried apricots or dried peaches
  • 1 small Vidalia (or any sweet onion), thinly sliced
  • 2 qts. fresh strawberries, hulled & sliced
  • 1 1/2 C. fresh orange or apple juice
  • 1 T. cornstarch or arrowroot
  • 2 C. nonfat buttermilk or plain nonfat yogurt
  • 1 T. lime juice

Place apricots, peaches, onion & strawberries in a large saucepan. Add the juice and bring to a boil over medium-high heat. Reduce heat, cover & simmer gently until the dried fruit is plump & soft, about 20 minutes.

Remove from heat. Puree with an immersion blender or food processor. Return the puree to medium-low heat. Place cornstarch or arrowroot in a small bowl and add 1/4 cup of the soup. Stir until smooth. Slowly whisk mixture into the soup, and continue stirring until thickened, about 5 minutes. Remove from heat.

Let soup cool completely, about 30 minutes … or use ice cubes in a large bowl and insert a smaller bowl into which you have poured the soup (over the ice cubes) – fridge, and stir often. When cooled, whisk in the buttermilk or yogurt and the lime juice. Chill thoroughly, about 2 1/2 hours, and serve cold.