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Strawberry Fruit Soup

Take a bite out of your Northern Michigan summer with this recipe for strawberry fruit soup by The Intentional Minimalist blogger Kristin Celeste Schroeger, featuring classic ingredients like tart cherries, strawberries and wild leeks.

This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farms, Isadore Farm and locally produced products from Food for Thought, Black Star Farms and Leelanau Cheese.

Check out The Intentional Minimalist’s blog: Minimalist farm-to-table recipes created with fresh, local produce paired with homemade infused oils, dressings, marinades, pestos and sauces.

Ingredients

  • 6 tablespoons tart cherry preserves (divided into 2 and 4 tablespoons)
  • 2 tablespoons fromage blanc
  • 3 tablespoons wild leek infused olive oil (recipe)
  • 2 cups cucumber, sliced
  • 2 cups strawberries
  • 3 large wild leek bulbs (or 4 medium-sized ones), sliced
  • 1/4 cup mint leaves
  • 1/4 cup purple basil micro greens
  • 2 tablespoons verjus
  • 1/2 cup water or 4 ice cubes
  • Sea salt

Preparation

Stir together 2 tablespoons tart cherry preserves, fromage blanc and 1 tablespoon wild leek oil over medium-low heat in a small metal saucepan until well blended. Reserve sauce.

Slice cucumber and place in the glass base of the blender. Hull strawberries and add to blender. Slice wild leek bulbs and add to blender. Remove mint leaves and add to blender with purple basil micro greens. Blend for 30 seconds then scrape down sides of the blender. Add 4 tablespoons tart cherry preserves, verjus and remaining 2 tablespoons wild leek oil to blender with water (or ice cubes) and blend until smooth.

Ladle gazpacho into bowls, stir in 1 teaspoon sauce, garnish with purple basil micro greens and a pinch of sea salt.