Summer Strawberry Soup & Salad
Local Strawberry soup | greek yogurt and pistachios
Recipe provided by Executive Chef John Johnson
Serves 4:
1 tsp. freshly squeezed lime juice (first zest the outer skins)
1 tsp. organic honey or Agave nectar
2 PT. fresh locally harvested strawberries
1/8 C. semi sweet white wine
1/8c. Greek yogurt
2 Tbsp. chopped pistachios
4 sprigs of fresh mint leaf tips
Method:
In a medium sauce pan over medium heat, combine the strawberries, sweet wine, and honey. Bring just to boil, remove from heat, and allow to stand to room temperature, about 15 - 20 minutes. Add in the lime juice, then transfer to jar of a blender. Blend until smooth, transfer to refrigerator and chill. Divide among 4 well chilled serving glasses, top each with a dollop of the Greek yogurt. Garnish with fresh lime zest, and fresh mint sprig.
SALAD --
Warm summer salad of local strawberries and Sweet pea leaves:
Serves about 4 people:
Ingredients:
2 Pints of ripe locally picked strawberries
2 Pints of Sweet Pea Leaves
1 cup baby frisee picked and washed
¼ C. Sicilian Pistachios crushed lightly
12 lime segments diced
3 tbsp. Extra Virgin Olive Oil
1 generous pinch of Maldon Sea Salt
1 pinch sugar
Freshly ground black pepper
Juice of 1 fresh lime
1 tsp. sherry wine vinegar
Method:
First in a large Sauté pan over high heat, film lightly with a little of the extra virgin olive oil. Next, add in the pistachios and carefully toss, quickly add in the strawberries, and continue to sauté for a minute. Next add in the picked frissee, and sauté until just tender. Next add in the diced lime, lime juice, sugar, and sherry vinegar. Remove from heat and transfer to a mixing bowl. Add in Pea Leaves, and toss to dress evenly. Season with Maldon sea salt and more black pepper to taste. Serve warm as a brunch salad or starter.
