During hot summers Hungarians love having a cold fruit soup for lunch. The most common is made with sour cherry and cloves and it gives you a vitalizing refreshment. My velvety strawberry soup mingles sublimely with crunchy almond bites, and the roasted fennel and black pepper leave a vibrant aftertaste on your palate.
Ingredients:
1 tablespoon butter
400 g strawberry
370 ml single cream
250 ml water
3 tablespoon honey
1 tablespoon fennel seeds
1 teaspoon ground pepper
For the almond bites
100 g flaked almond
2 tablespoon honey
1 tablespoon fennel seeds
Roast the fennel seeds for a few minutes on melted butter then add the honey, the strawberries and the black pepper. Cook for 5 minutes then pour the single cream and the water in the pot. Cook on low for 10 minutes then put aside to cool.
With a hand-blender make the soup smooth then put in the fridge for 1 hour.
Meanwhile prepare the almond bites by roasting the seeds and the almond flakes for a few minutes on low heat. When all the flakes are golden brown add the honey and stir quickly for 1-2 minutes. Grease a flat tray with oil then pour over the almond-honey mixture, flatten with a spoon. Once cooled completely break into smaller pieces.
Serve the chilled soup with whipped cream and almond bites.
Cooking time: 80minutes
Tip: Finely chop some mint and sprinkle on top when serving
Calories and nutrition:
Calories: 431Carbs:35.9 g Protein: 9 g Fat:30
Orsis's Kitchen 