Sweet and Sassy Strawberry Soup

I'm not quite sure if this recipe should fall into the category of soup or "sassy strawberry malt!" Either way, I have to say that not only is the flavor unique, it the perfect beginning or ending to any meal - especially during our hot Louisiana summers.


  • 1 1/2 cups strawberries, diced
  • 1 tbsp lemon juice
  • 2 tbsps grated lemon peel
  • 2 eggs, beaten
  • 1/2 cup sugar
  • 1 tbsp vanilla
  • 1 quart buttermilk
  • 1 cup strawberry ice cream

I recommend using only fresh squeezed lemon juice in this recipe. When grating the lemon peel, be careful to remove only the peel and not the white skin of the lemon. In a large bowl, sprinkle strawberries with sugar, lemon juice and lemon peel. Add eggs, vanilla and buttermilk. Pour mixture into the bowl of a 9-cup food processor. Add 1/2 cup ice cream and blend mixture until ice cream is blended into the soup and liquid has become frothy, approximately 1-2 minutes. If you do not have a 9-cup processor, blend the soup in equal batches. Transfer soup into a large crystal pitcher, cover and chill for a minimum of 4 hours. Serve soup in Champagne glasses and garnish with remaining ice cream, mint and additional zest if desired.

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