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🍰 Refreshing Cold Strawberry Soup with Ricotta Dumplings

216 kcal · 30 min · 4 servings

Refreshing Cold Strawberry Soup with Ricotta Dumplings Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Gently wash the strawberries in a bowl of water.
  2. 2. Thoroughly pat the berries dry with kitchen paper.
  3. 3. Remove the green stems from the strawberries.
  4. 4. Cut 500 grams of the berries into small pieces.
  5. 5. Quarter the remaining strawberries and set them aside.
  6. 6. Slice the vanilla pod lengthwise.
  7. 7. Scrape out the vanilla seeds with a knife.
  8. 8. Rinse the lemon under running water.
  9. 9. Dry the lemon thoroughly.
  10. 10. Grate one teaspoon of fine lemon zest.
  11. 11. Cut the lemon in half.
  12. 12. Squeeze the juice from one half of the lemon.
  13. 13. Puree the cut strawberry pieces finely with a hand blender.
  14. 14. Press the puree through a fine sieve into a pot.
  15. 15. Add the vanilla seeds, 150 milliliters of water, and pectin to the puree.
  16. 16. Stir the mixture while heating it up.
  17. 17. Bring the mixture to a boil.
  18. 18. Let the soup simmer for two minutes.
  19. 19. Stir in the quartered strawberries.
  20. 20. Add the strawberry syrup.
  21. 21. Add two to three tablespoons of lemon juice.
  22. 22. Let the strawberry soup cool down completely.
  23. 23. Cut the crusts off the toast slices.
  24. 24. Cut the toast bread into large cubes.
  25. 25. Crush the bread cubes in a food processor into fine crumbs.
  26. 26. Place the bread crumbs into a bowl.
  27. 27. Wash the mint.
  28. 28. Shake the mint dry.
  29. 29. Pluck the mint leaves from the stems.
  30. 30. Set aside some fresh mint leaves for decoration.
  31. 31. Finely chop the remaining mint.
  32. 32. Add the chopped mint to the bread crumbs.
  33. 33. Add the ricotta to the mixture.
  34. 34. Add the sugar to the mixture.
  35. 35. Add the grated lemon zest to the mixture.
  36. 36. Thoroughly mix all ingredients together.
  37. 37. Separate an egg into yolk and white.
  38. 38. Stir the egg yolk into the bread-ricotta mixture.
  39. 39. Use the egg white for another purpose.
  40. 40. Cover the bowl.
  41. 41. Let the mixture rest in the refrigerator for at least 30 minutes.
  42. 42. Fill a shallow pot with plenty of water.
  43. 43. Bring the water to a boil.
  44. 44. Moisten two teaspoons.
  45. 45. Shape dumplings from the bread-ricotta mixture using the spoons.
  46. 46. Place the dumplings into the gently simmering water.
  47. 47. Cook the dumplings over low heat.
  48. 48. Cook the dumplings for five to six minutes.
  49. 49. Remove the dumplings when they rise to the surface.
  50. 50. Fill the cold strawberry soup into deep plates.
  51. 51. Lift the ricotta dumplings out of the water with a slotted spoon.
  52. 52. Let the dumplings drain briefly.
  53. 53. Place the dumplings on top of the strawberry soup.
  54. 54. Garnish the dish with the reserved mint leaves.
  55. 55. Serve the soup immediately.

Nutrition per serving