Minty, silky and sweet, this soup is easy and quick to make. The perfect start to a light spring luncheon or the perfect end to a summer night's meal.
- 1 c fresh spearmint leaves (loosley packed, washed)
- 1/2 c sugar
- 4 pint fresh strawberries (washed and hulled)
- 1/2 c honey
- 1 quart Stonyfield Organic Fat Free Plain Yogurt
- Yogurt (sliced strawberries, and spearmint leaves)
Calories: 210, Calories from Fat: 5, Total Fat: 0.5g, Sodium: 80mg, Total Carbohydrate: 47g, Dietary Fiber: 4g, Sugars: 42g, Protein: 6g, Calcium: 25%
Combine the spearmint and sugar in the bowl of a food processor, fitted with the steel blade, and process until the mint is finely minced. Add the strawberries and honey, and process until the berries are puréed.
In a large bowl combine the strawberry purée with the yogurt, and stir until well blended. Cover and refrigerate the soup several hours or overnight.
Ladle the soup into chilled bowls and serve garnished with a dollop of yogurt, a slice of strawberry, and a fresh spearmint leaf.