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Strawberry-Tarragon Soup with Vanilla Ice Cream

SERVINGS
4 servings
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SERVINGS
4 servings
RATE THIS RECIPE
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Ingredients

  • 2 quart overripe strawberries, washed, hulled, and quartered
  • 2/3 cup lemon juice
  • 1 cup sugar
  • 3 cup tarragon springs plus picked tarragon leaves for garnish
  • 1 pint vanilla ice cream
  • Preparation

    Baking Directions:

    In a double boiler, combine strawberries, lemon juice, sugar, and tarragon sprigs.

      Cook over moderate heat until all liquid and color is released from strawberries.

      Strain liquid, chill in an ice bath, and refrigerate.

      To plate:  Place one scoop of ice cream in each bowl.

      Pour soup around ice cream.

      Garnish with tarragon leaves.

    Recipe Tags