Ice cold strawberry soup with frozen skyr
This cold strawberry soup with frozen skyr cubes is ideal as a light, fresh main course or as a dessert in warm temperatures. The quantity is enough for 2 portions as a main course and for 4 portions as a dessert.
The recipe here is my current favorite recipe from our new book "Icelandic Strawberry Recipes" on hot days.
Personally, it's always particularly fun for me when I can compare old food photos of myself from the beginning of the blog with photos that I'm currently taking while revising my old recipes. Then I'm proud of the development I've made since then!
750 g fresh strawberries
180 g sugar
2 Tbsp grated lemon peel
1 Tbsp ground vanilla
200 ml cold water
2 Tbsp potato flour
2 Tbsp cold water
150 g skyr
1 Tbsp grated lemon peel
1 Tbsp sugar
1 tsp ground vanilla
Preparation
Wash, clean and chop the strawberries.
In a large pot, cook strawberries with sugar, vanilla and water over medium heat for about 20 minutes until the strawberries are soft. Pass everything thoroughly.
Mix the potato flour with 2 tablespoons of water in a glass, add it to the soup and bring to the boil, stirring constantly.
Chill the strawberry soup in the refrigerator overnight.
Mix the skyr with the lemon peel, sugar and vanilla and freeze in an appropriate ice cube container in the freezer.
Before serving, let the skyr cubes thaw a little and then add them to the cold soup.
[Translated from here.]
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