The aroma of freshly picked strawberries evokes delicious childhood memories for me. As a young child, I would look forward to spending my summer holidays at my grandparents’ farm. Every day my cousins and I would go and pick fresh strawberries from the fields. We would stuff our faces with strawberries and then pick some more to take home with us. For dinner, my grandmother would prepare this delicious crushed strawberries soup that we would devour like a pack of hungry animals. My children love this dish just as much I do. Unfortunately, we can’t collect the strawberries ourselves, but they are in season at the moment, in Australia and can be bought any where at a very reasonable price. You might think that I ‘m crazy, talking about eating strawberry soup for dinner, but you really have to try it. Because this dish is sweet, the children think of it more as dessert rather than dinner and eat everything up without any arguments, even asking for seconds or thirds. The strawberry soup is eaten cold, so therefore is better suited to be eaten during summer, when the weather is hot and you can’t be bothered eating and cooking hot food. It only takes a few minutes to prepare and I guarantee, tastes magnificent.
Ingredients
1 1/2kg fresh strawberries, hulled and washed
1/3 cup sugar
1/4 cup fresh cream
5 or more slices of your favourite bread
butter or margarine to spread
Method
- In a large bowl, crush the fresh strawberries. I prefer to use a potato masher, as I prefer the mixture to be chunky, however this can easily be blended into a smooth paste in a blender, if you prefer.
- Once the strawberries are crushed to your liking, add the sugar and cream and mix together.
- Serve in a soup bowl with buttered bread on the side.
