500 g of strawberries
30 g of icing sugar
2 tablespoons of balsamic vinegar
5 basil leaves
freshly ground black pepper (3 rounds)
4 sprigs of mint
4 scoops of vanilla ice cream
4 crunchy almond biscuits
For 4 people:
Wash the strawberries with the stalks. Drain well. Keep 12 for garnishing the plate.
Remove the crown and cut the big ones in halves.
Puree the strawberries with the sugar, balsamic vinegar and basil in a food processor. Season with freshly ground black pepper.
Divide the (well chilled) strawberry soup into 4 soup plates.
Put a scoop of vanilla ice cream in the middle of the soup and top with three strawberries around. Garnish with a sprig of mint and a crunchy biscuit.Print: Fragrant-strawberry-soup-cas-spijkers.pdf