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Strawberry Soup

2 pounds (approximately 2 1/2 pints) ripe strawberries, hulled
Juice of one lemon
2 tablespoons mild-flavored honey (such as clover or acacia) -- we used local, organic clover honey
Juice of one orange
1 tablespoon creme de cassis (we eliminated)
2 tablespoons chopped fresh mint
Additional fresh mint for garnish

Divide the berries in half according to their appearance, including all crushed berries in the batch of less attractive berries. You will use this one for the concasse. Cut the large berries in the prettier batch into halves or quarters and toss them with the lemon juice and 1 tablespoon honey, or more to taste. Cover and refrigerate.

Place the remaining strawberries in the bowl of your mixer or in a large bowl. Using the mixing beater, a fork, or a pestle, crush the berries to a coarse puree. Beat in the orange juice, creme de cassis and 1-tablespoon honey, or more to taste. Set aside until ready to serve. This can be done hours in advance and stored in the refrigerator. Just before serving, stir the mint into the concasse.

To serve, ladle a generous portion of the concasse into each bowl. Give the whole strawberries a toss and add them to each serving. Garnish with fresh mint leaves and serve. Makes 4 to 6 servings.

"Mediterranean Light" by Martha Rose Shulman

Thursday, May 25, 2000



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