Spicy strawberry soup

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.


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


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