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  • Diane Lawton

how to make the best strawberry soup

Updated: Jul 31, 2020

Grade: Easy: Less than 7 minutes

Taste Test: Dreamy

Serves: 2

Who loves strawberries? My grandmother fell in love with my fireman grandfather due to this recipe. In France, there used to be a tradition of eating cold strawberry soup to promote romance. My grandfather was stationed in France during the 2nd world war and brought back the idea and won her over as soon as rationing ended. Here is the recipe from my grandmother’s kitchen notes.

There is plenty of truth that the strawberry is an #aphrodisiac see my Fact File below. The strawberry was also used as a symbol of Venus in ancient Rome. With #Valentine’s day approaching, I suggest, ditching the roses and buying strawberries. A folk lore story, says that if you split a strawberry in half and share it with someone you would like a romantic liason with. You’ll soon fall in love! Try it and let me know the outcome!

I know that strawberries are the perfect shape and size for dipping in chocolate and getting your fingers dirty. Warm some cream in a glass bowl in a pan of hot water, stir in dark chocolate and you have a chocolate dip. Or just melt dark chocolate with a pinch of salt in a chocolatier with a candle burning beneath it to warm the chocolate. A double hit of flavor. And remember #February27th, is #NationalStrawberryDay in the USA. Wherever you live steal the idea!


The secret ingredients in this #strawberrysoup is that it uses thinned sour cream and borage leaves

Fresh Strawberries

2 cups or 8oz fresh strawberries

2 cups or 8 fluid ounces of thinned sour cream (1 third water to 2 thirds sour cream)

Half a cup icing sugar

1 tsp vanilla extract

1 tsp dried Borage leaves (or Borraja for my Spanish friends)

Optional: A sprinkle of mint leaves, a dash of chia seeds or a tbs of fresh cream for garnishing

Fresh mint leaves


A blender

1 cup or ounces measurement

1 teaspoon measurement

Small pan

Wooden spoon


Paper towels

Sharp knife or scissors to cut fresh borage

Soup bowls


  1. Put dried borage leaves in a small pan of boiling water and simmer for 1 min. Strain leaves in a sieve and leave to cool.

  2. Wash the strawberries and dry on kitchen paper, remove the green stalk.

  3. Blend the strawberries, thinned sour cream and icing sugar in a blender until smooth.

  4. Add vanilla extract and borage leaves and blend again.

  5. Pour the soup into bowls and garnish with mint leaves, fresh cream and sliced strawberries.

Chefs Tips and Tricks

  • If you are using fresh borage leaves, chop as small as possible and blend with the soup at stage 3 (above).

  • Use plain yoghurt in place of sour cream.

  • If the soup is too thick when blended add a little water (or white wine if you’re feeling frisky).

  • If you have a sweet tooth, add more icing sugar.

  • The texture shouldn’t be so thick it looks like porridge or so thin it’s like water.

  • Unsure of the conversion of measurements in different countries? Use this link.

Fact file

my recipe for Roasted Strawberries click here

My next blog post:

#Chocolate and chilli prawns

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