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Things to do
PARE
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KATHARINE SIDELNIK staff photographer
Chef Bruce Java from Restaurant PARE in Brighton, NY prepares Strawberry Soup on June 29, 2009.
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Strawberry soup
Ingredients- 2 pints strawberries
- 1 vanilla bean
- 1 cup sugar
- 2 cups champagne
- juice of one lemon
- 4 mint leaves (plus some for garnish)
- orange juice as needed
- 1 cup crème fraiche (Chef Java recommends Pittsford Farms Dairy)
- 5 springs lemon thyme
- Clean and halve strawberries.
- Simmer strawberries, vanilla bean, sugar and champagne for ten minutes.
- Remove from heat.
- Add mint and let stand for five minutes.
- Puree in blender and strain trough a fine meshed strainer.
- Adjust with orange juice for desired consistency.
- Add juice from half a lemon.
- Place in refrigerator for three hours.
- Combine crème fraiche and chopped thyme.
- Add juice of half a lemon and a pinch of salt.
- Ladle cold soup into bowls.
- Drizzle with crème fraiche.
- Garnish with mint.
Frozen strawberries can be used in place of fresh. Champagne can be replaced with ½ white grape juice and ½ water. Sour cream of plain yogurt can be used instead of crème fraiche. Lemon thyme can be substituted with fresh thyme. For desert soup, try adding one scoop of Corn Hill Creamery Chocolate Orange Chip Ice cream.
