Recipe by Helen Dollaghan, Sept. 14, 1980. Makes 6 servings.
Ingredients
2 pints fresh strawberries or whole, unsweetened, frozen strawberries, thawed
1 1/2 teaspoons instant tapioca
1 cup orange juice
1 tablespoon lemon juice
Dash of cinnamon
Dash of allspice
1/2 cup sugar
1 teaspoon grated lemon rind
1 cup buttermilk
1 lime, thinly sliced
Additional sliced strawberries for garnish (optional)
Directions
Place strawberries in a food processor or blender. Process until strawberries are pureed. In a medium pan, place pureed strawberries, tapioca, orange juice, lemon juice, cinnamon and allspice. Bring this mixture to the boiling point, stirring constantly with a wire whisk. Cook over moderate heat, stirring frequently, until mixture is thickened. Remove mixture from heat. Add sugar. Stir until sugar dissolves. Refrigerate mixture until it is chilled. Add lemon rind and buttermilk. Mix well with wire whisk. Serve soup in large tureen or individual bowls, garnished with lime slices and sliced strawberries, if desired.
*Each week, we uncover a favorite from the Denver Post vault. This week, Helen Dollaghan’s 1980 recipe for Chilled Strawberry Soup. Perfect with fresh, ripe strawberries, but also great with frozen.
