Strawberry Balsamic Butter Milk Soup with a balsamic reduction and strawberry salsa

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for the soup:

6 cups strawberry puree                                         

1 cups raw sugar

4 cups each buttermilk and yoghurt                      

1 cups balsamic vinegar

½ cup white wine (optional)                                   

salt and pepper to taste

Combine the balsamic vinegar and wine; bring to a boil, reduce heat and simmer to reduce by half;

set aside to cool.  Combine all of the remaining ingredients; refrigerate overnight.

for the balsamic reduction:

1½ cups balsamic vinegar                                       

½ cup white wine

½ cup strawberry puree                                         

4 Tbsp. honey

Combine all of the ingredients and reduce to about ½ cup.  Set aside to cool.  Drizzle on to finished.

for the salsa:

3-4 cups strawberries, cut in half or quarters, depending on size

4 Tbsp. raw sugar                                                     

2-3 Tbsp. black pepper

Toss the strawberries with the sugar and black pepper; set aside to macerate for about an hour. 

Mound onto the soup as a garnish.