Strawberry soup, rosemary & feta

Strawberry soup, rosemary & feta

By
From
The New Nordic
Serves
4
Photographer
Simon Bajada

This recipe is adapted from a dish I ate while working in Skagen, Denmark. It feels a little indulgent to blend berries in this way but the result is spectacular. Perhaps save this recipe for the height of berry season on a hot summer day.

Ingredients

Quantity Ingredient
4 x 10cm rosemary sprigs
150g plain flour
1 tablespoon muscovado sugar
75g unsalted butter, at room temperature
100g creamy feta, crumbled
500g hulled strawberries, cold from the refrigerator

Method

  1. Chill four serving bowls in the refrigerator. Preheat the oven to 180°C.
  2. Place 2 rosemary sprigs on a baking tray and put the tray in the oven; these will be used for the garnish.
  3. Meanwhile, in a bowl, use your fingertips to rub together the flour, sugar, butter and feta to form a sandy crumble mixture. Tip on to a baking tray lined with baking paper and cook in the oven for 5 minutes. Remove from the oven, along with the rosemary sprigs, and leave to cool.
  4. Pick off the leaves from the stems of the baked rosemary sprigs. Blitz in a blender or use a mortar and pestle to create a fine rosemary ‘dust’.
  5. Next, blend the strawberries with the leaves from the remaining fresh rosemary sprigs. It should have the consistency of thin cream with lots of air in it.
  6. Divide the soup between the chilled bowls, top with the crumble and garnish with the rosemary ‘dust’.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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