Chilled Strawberry Bisque – Real strawberries are blended with cream, milk, and a hint of sugar to make for a refreshing bisque that is perfect for starting or finishing any meal
Hellooooo February! Not only is this month all about love and Mardi Gras – it’s also my birthday month! I have a special treat planned to celebrate next week, so get excited!
But before we get into birthday celebrations, we have Valentine’s Day to get ready for. My first VDay recipe is inspired by a brunch treat I had many times growing up. We would enjoy Sunday brunch at my dad’s hotel every once in a while. It was the most magical brunch, set in the huge atrium of the hotel, with jazz musicians playing and so much food that my eyes nearly exploded out of my head.
My favorite thing to have at the brunch (and, by far, the most memorable thing they served) was their strawberry bisque. I remember it so vividly: a huge basin of pale strawberry flavored soup that was served with whole strawberries and other fruits for dipping. My sister and I went crazy over it.
I have created a version of it here for you and your families to try. My kids have fallen in love with it, just as I did. And I hope yours will too!
The easiest bisque you’ve ever made
This bisque comes together entirely in a blender – no cooking required! It’s made with the following ingredients:
- frozen strawberries
- sour cream
- pinch of salt
It’s a very dairy-heavy bisque, but you can easily switch out cow’s milk/cream/sour cream for vegan versions.
All the ingredients are added to a blender and blended until completely smooth and no strawberry pieces remain. It’s covered and chilled for at least 8 hours before serving.
Serving the bisque
When ready to serve, chill some bowls in the freezer for a few minutes. This ensures the bisque stays perfectly cold. Next, chop some strawberries and place in the center of each chilled bowl. Pour in the bisque and then top with mint leaves.
Tips and Tricks
- Don’t skip the chilling time! Because this is a chilled soup, it needs to refrigerate to get perfectly cold but also to develop it’s flavor. Therefore, make sure you blend the soup the day before you need it so it has time to chill.
- Seeing separation? After chilling, you may see some separation. DO NOT blend again. Instead, use a spoon to help combine the bisque again. Blending will cause foaming on top.
- Too much foam? If you have excess foam on top of the soup, use a spoon to skim it off the top. Discard the foam.
Chilled Strawberry Bisque
- 2 cups frozen strawberries
- 1 cup milk
- 1 cup cream
- ¼ cup granulated sugar
- ½ cup sour cream
- ¼ teaspoon salt
- diced strawberries and mint for serving
- Place all ingredients in a blender. Blend on high until strawberries are blended and pulverized, about 1-2 minutes. With the cover still on, place into the refrigerator until chilled, about 8 hours.
- Once chilled, diced strawberries and place into each chilled serving bowl. Fill each bowl with a serving of chilled bisque. Top with mint leaves. Serve immediately.