This is one of my go to favorite lite dessert for any week day. Even though its a summer soup, I make it all year round. This recipe has been adapted from pastry chef Francois Payard. I saw a very tempting photograph in one of his books long back and I really liked the idea of a lite dessert soup which was different and kind of a rebel to me. When I came across this recipe I thought it was a genius idea to combine Asian flavors like lemongrass to give it that warmth and it totally works in this recipe. I absolutely love lite desserts.
A simple stock of lemongrass and lemon zest is poured over strawberries and the fruit kind of cooks in that hot stock. Chill it and enjoy for lunch or dinner. The addition of the optional pectin powder gives the soup some extra body and I like that lusciousness. This chilled fruit soup makes a unique ending for a meal.
Common y’all! Let us make some killer soup!
Dice the strawberries. I like to have it as small chunks. If you are in a mood for rustic, you can leave it whole too! Mix the diced strawberries with two tablespoon of sugar. Let it macerate while we prepare the stock. Combine 2 cups of water, Pectin if using, sugar, lemon zest and lemongrass in a saucepan and let it come to a boil over medium heat. Stir occasionally so the sugar dissolves. Once the mixture comes to a rolling boil, remove the pan from heat. Place a sieve over the bowl of strawberries and add the hot lemongrass stock. Cover the bowl with a plastic wrap and refrigerate for at least 6-8 hours. Leaving it overnight is fine. The flavors develop over time.
Serve the strawberry soup with a garnish of mint sprigs and thinly sliced strawberries. I just like to serve it plain and let the strawberries shine.
- 1 teaspoon pectin powder (optional)
- 1/2 cup sugar
- Grated Zest of one lemon
- 1 stalk lemongrass chopped
- 2 cups water
- 250 grams strawberries
- 2 tablespoon Sugar
- Sliced Strawberries
- Mint Sprigs
- Dice the strawberries into small chunks and combine 2 tablespoon of sugar and let it macerate while we prepare the stock.
- Combine all the stock ingredients together in a saucepan and let it come to a boil over medium heat. Stir occasionally so the sugar dissolves. Once the mixture comes to a rolling boil, remove the pan from heat.
- Place a sieve over the bowl of strawberries and add the hot lemongrass stock. Cover the bowl with a plastic wrap and refrigerate for at least 6-8 hours. Leaving it overnight is fine. The flavors develop over time.
- Garnish: Garnish the soup with thinly sliced strawberries and mint sprigs.