Chilled Strawberry Soup & Spinach Bacon Salad
Category:Cooking chat,Food,Uncategorized
Chilled Strawberry Soup and Spinach Strawberry Salad
1C (250ml) apple juice
3/4C (175ml) water
2/3C (150ml) sugar (less to taste)
1/2 tsp ground cinnamon
1/2 tsp ground cloves
3C (750 ml) strawberries
1/4 C (60ml) water
2C (500ml) plain yogurt
1tsp vanilla
Salad
1/4C (60ml) vinegar or lemon juice
1/4C (60m;) honey
1/8 tsp salt
1/2C (125ml) evaporated milk
4 slices bacon (I prefer streaky bacon)
1tsp flour
8C (2L) spinach leaves
1C (250m;) strawberries
3 hard cooked eggs (optional)
Pinenuts (optional)
Soup: Combine apple juice, water, sugar (to taste, I use a LOT less), cinnamon and cloves in saucepan and bring to boil over medium heat. Remove from heat and let cool. While this cools, cut your strawberries into chunks. Pureé until smooth in blender. Pour into large bowl (preferably one that you can cover and put in refrigerator). Add yogurt to pureêd strawberries and add cooled juice mixture. Stir well, cover and refrigerate until well chilled. Salad: Blend lemon juice or vinegar, honey and salt in small bowl. I slice my bacon up before I fry it, but you can fry and crumble afterwards. Fry bacon in frypan place on papertowel to cool. Leave some bacon fat in pan (1TSPB or so?). Add 1 TBSP flour to bacon fat in pan. Heat and stir until smooth. Slowly stir in lemon and honey mixture. Heat and stir until thickened. Turn off heat and leave on burner. De-stem spinach leaves and wash and spin. Tear up. Add sliced strawberries, cracked pepper to taste, bacon bits (and chopped hard cooked eggs and pinenuts if desired). Some folks like to add warm dressing and gently coat, or you can decant dressing to self-serve. Dressing is best slightly warm.