Ginger Strawberry Soup Recipes

Steps:

• In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.

Steps:

• In a blender combine strawberries, sugar, vanilla, lemon zest and lemon, juice. Purée until smooth. Add ginger beer and run on smooth until just mixed. Transfer soup to serving bowls, then rinse and dry blender.
• In the blender, combine minced mint, heavy cream, and milk. Purée until smooth and mint is well blended into cream. Do not blend for too long; you don't want the cream to become whipped.
• Transfer cream mixture to a condiment bottle or a small pitcher and pour a decorative pattern over soup. Garnish each bowl with whole fresh mint leaves.

Steps:

• In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
• Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
• Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

Steps:

• Place sugar, ginger, and 2 cups water in a medium saucepan; bring to a boil. Reduce to a simmer, and cook about 1 hour, until ginger flavor is quite strong. Let cool; strain before using. Store in an airtight container, refrigerated, up to a week.

Steps:

• Combine juices and banana in a blender (or use an immersion blender) and blend until smooth.
• Add sparkling cider and ladle into chilled soup bowls.
• Serve with a dollop of yogurt, a scattering of fresh berries and a mint sprig or two.

Steps:

• Place strawberries in a food processor; cover and process until pureed. Add the ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. , Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.

Steps:

• Thaw the frozen berries in their juices.
• Blend all of the ingredients (except the fresh berries) on low until smooth.
• Chill, shake well before serving.
• Add fresh strawberry halves as a garnish.