Ingredients:
- 1 kg strawberries washed and hulled, keep whole
- 60 ml light brown sugar
- 1.5-liter water
- 2 ml chili (fresh or dried)
- 5 ml dried red pepper (not hot)
- ½ lemon’s juice
- 15 ml Corn starch
- 170 g Egg noodles (cook according to instructions on packet)
Garnish
Fresh strawberries halved
Method
- Place the strawberries, sugar, chili, dried red pepper and water in a big enough pot.
- Ideally the water should just cover the fruit.
- Cook over medium heat for 10 minutes, when the strawberries are very soft and bleak, remove from the heat and add the lemon juice.
- In a separate bowl, mix the corn starch with 5ml water and mix till smooth. Add
- 60 ml warm strawberry juice and mix well. Add to the soup and blend in. Set aside and wait for the soup to thicken. Remove the whole strawberries with a slotted spoon.
- If serving warm: add the egg noodles and serve with a dollop of cream and fresh mint leaves.
- If serving cold: let the soup cool down, place in the refrigerator for 1 hour, serve with egg noodles.
Serves 6
Marelie Winterbach