Strawberry Soup With Jalapeno Cream and Berries

Course : Fruits
Serves: 12
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/2 cup olive oil
2 quarts onions -- thinly sliced
1/4 cup ground cumin
1/4 cup ground coriander
1 tablespoon ginger
1 tablespoon minced garlic
1/2 tablespoon turmeric
1/2 tablespoon crushed red pepper
3 quarts chicken stock
3/4 pound lentils
3 cups fresh strawberries -- chopped
3 cups plain yogurt
2 tablespoons salt -- (2 to 3)
1 teaspoon ground pepper -- to taste
6 medium jalapeno chiles -- minced
2 cups strawberries -- chopped
1/4 cup cilantro

Preparation / Directions:

Prepare Berries 'N cream. Whisk together yogurt, salt, pepper and jalapeños. Fold in strawberries and cilantro, separately. Chill. In a large stock pot, heat oil, add onion and saut‚ for about 5 minutes. Add cumin, coriander, ginger, garlic, turmeric and pepper, stirring constantly. Simmer for 1 minute, or until spices are fragrant. Add stock, lentils and chopped fresh strawberries. Bring to a boil. Lower heat and simmer, covered, until lentils are tender, about 25 minutes. Serve soup hot with a dollop of Jalapeño Cream 'N Berries and extra cream and berry mixture in side dishes


Nutritional Information:

312 Calories (kcal); 13g Total Fat; (36% calories from fat); 13g Protein; 36g Carbohydrate; 8mg Cholesterol; 3254mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Fruits Recipes