Tuesday, February 9, 2010

Strawberry Red Wine Soup

1 Pound Fresh Strawberries, Sliced
1 Cup Red Wine*
2 Tablespoons Blackberry Brandy
2 Tablespoons Chambord
3 Tablespoons Granulated Sugar
2 lemon slices
1 cinnamon stick
3 Whole Cloves
2 Juniper Berries
1 Tablespoon Cornstarch
2 Tablespoons Cold Water
Chopped fresh mint and mint leaves for
garnish (optional)
Prep time: 10 minutes, Cook time: 5 minutes, Cool and chill time: at least 1 1/2 hours

Slice Strawberries and set aside for service. Stir together Wine, Sugar, Lemon slices and Cinnamon stick, Juniper Berries, and Cloves in a small saucepan. Bring to a boil. Mix Cornstarch, and Water in a small measuring cup; then pour into boiling mixture**. Add Chambord, and Blackberry Brandy. Reduce heat and simmer, uncovered, until sugar is dissolved. Remove from heat and discard Lemon, Cloves, Juniper Berries and Cinnamon; let cool. Refrigerate for at least 1 hour or until well chilled. Stir in a small pinch of chopped fresh mint, if you like, and spoon over sliced Strawberries divided into 2 soup bowls. Garnish each with a mint sprig, if you like.

Makes 2 servings.
* I use a 2005 Jordan Cabernet Sauvignon -Jordan is not only my favorite wine to drink, but it’s unique flavor profile made me go searching for other uses for it. Jordan comes from the Alexander Valley region of Sonoma County, California.

**This is known as a slurry, and will thicken your sauces. Stir constantly while you allow to boil 2 minutes otherwise you will have a chalky taste to your food.

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