Sweet strawberry-Madeira soup
Updated On: May 17 2010 04:50:30 AM CDT
Makes 2 cups (4 servings)
Here's a great idea for something surprising and unusual to serve during the weekend. For a festive presentation, swirl hot fudge sauce across the surface of this chilled soup. Sometimes I use it as the first course to launch a meal, but it's equally delightful as a dessert.
2 cups sliced fresh strawberries
1 cup plain yogurt
¼ cup Madeira or other fortified semi-sweet white wine
1 tablespoon sugar, or to taste
Sprigs of fresh mint for garnish
Purée all the soup ingredients, except the garnish, in a blender until smooth. Taste and adjust the sweetening.
Refrigerate in a covered container until chilled, at least 3 hours, before serving.
Garnish the servings with mint sprigs.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.