YumYum Divas YumYum Recipes: Strawberry Soup With Jalapeno Cream and Berries, contributed by TwinLakesChef

Recipe Title: Strawberry Soup With Jalapeno Cream and Berries

Contributed by: TwinLakesChef

Additional Credits for Recipe
This recipe by Wolfgang H.M. Hanau of Palm Beach, Florida was
a finalist in the 1997 California Strawberry Festival's Berry Off
cooking contest in Oxnard, California.

Note from the Diva




List of Ingredients
Soup
1/2 cup olive oil
2 quart onions, thinly sliced
1/4 cup ground cumin
1/4 cup ground coriander
1 T ginger
1 T minced garlic
1/2 T turmeric
1/2 T crushed red pepper
3 quarts chicken stock
3/4 pound lentils
3 cups chopped fresh strawberries

Jalapeño Cream 'N Berries
3 cups plain yogurt
2-3 T salt
ground pepper to taste
6 jalapeño chiles, minced
2 cups chopped strawberries
1/4 cup cilantro


Preparation
Prepare Berries 'N cream. Whisk together yogurt, salt, pepper and jalapeños. Fold in strawberries and cilantro, separately. Chill.

In a large stock pot, heat oil, add onion and sauté for about 5 minutes.

Add cumin, coriander, ginger, garlic, turmeric and pepper, stirring constantly. Simmer for 1 minute, or until spices are fragrant.

Add stock, lentils and chopped fresh strawberries. Bring to a boil. Lower heat and Simmer, covered, until lentils are tender, about 25 minutes.

Serve soup hot with a dollop of Jalapeño Cream 'N Berries and extra cream and berry mixture in side dishes.

Cooking Time & Temperature
Saute 5 minutes

Simmer 25 minutes

Number of Servings: 12 Servings

Cookbook Category
Fruit
Soup-Hot

General Cooking/Prep Method
Chill
Saute
Simmer
Stovetop

Extra Features of Recipe
Difficulty Level-Moderate
Gourmet

Good for Season/Celebration/Holiday
Spring

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