Strawberry Yogurt Soup
This is the next recipe I want to try, and I already have all the ingredients waiting for me in my fridge at home!
The Chef: Amy Cotler
is veteran chef, cookbook author, cooking teacher and local food advocate. Her blog and new book of the same title, The Locavore Way, Discover and Enjoy the Pleasures of Local Eating
, is a comprehensive primer on seeking out and savoring local foods anywhere you live. Ms. Cotler was the longtime web food forum host for The New York Times. She has developed close to 1000 recipes, including major contributions to Joy of Cooking. She was the founding director of Berkshire Grown, a regional organization nationally recognized as a model for local food advocacy. Ms. Cotler was a pioneer in improving school lunches with her book, The Massachusetts Farm to School Cookbook
, which trains school food service staff to cook with farm-fresh foods. Currently, she lectures and teaches around the country on food and farm issues, as well as consulting with businesses, non-profits and schools. She lives in West Stockbridge in Western Massachusetts with her husband, painter Tom Powers, her daughter, Emma, and her white cat, Leroy.
Simple Strawberry Yogurt Soup
Serve this as a light meal, brunch course, or simple dessert.
Yields about 2 Cups/ 2 large/4 small Servings
- l quart strawberries, hulled and halved
- About l/3 cup confectioners’ sugar or 3 tablespoons local honey
- Grated rind of one orange
- 2/3 cup yogurt
- l/2 cup fresh orange juice
Slice and set aside about 8 strawberries for garnish. Remove the tops and half the rest of the strawberries. Toss the halved strawberries with the sugar or honey, orange rind. Let sit for 15 minutes. Blend in the food processor until smooth. Whisk in the yogurt and orange juice, adding extra sweetener if needed.
Serve in chilled bowls with sliced berries sprinkled on top.
Read more at Design*Sponge http://www.designspongeonline.com/2010/06/in-the-kitchen-with-amy-cotler-strawberry-yogurt-soup.html#ixzz0qr3iHlBJ
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