- 1 pound fresh strawberries, hulled and halved
- 3 cups water
- 1/4 cup sugar
- pinch of salt
- 2 tablespoons potato flour or Wondra flour
- 1/3 cup heavy cream
- 1 1/2 cups pasta, cooked according to package direction
- optional garnish – sour cream, strawberry half, small mint leaves
- Add strawberries, water, sugar, and salt to a pan. Bring to a boil, stirring until the sugar has dissolved. Reduce heat to low and simmer for 5 minutes. Remove from heat and let sit 20 minutes.
- Using a blender, immersion blender, or food processor, process until smooth. If you don’t have one of these machines in your kitchen, try pushing the fruit through a sieve.
- Sprinkle the potato flour or Wondra flour (see notes) over the top and whisk until any lumps have dissolved. Stir in heavy cream. I recommend chilling the soup before serving, although it can be eaten warm.
- Add cooked pasta to bowls, top with strawberry soup, and garnish as desired.
Wondra flour is the brand name of wheat flour that is sold in blue tube-like canister containers. It’s flour that has already been cooked, so you can add it to recipes and not worry about a raw flour taste. It’s also made to blend easily into liquids. I find it’s easiest to avoid lumps by adding it in small amounts, sprinkling or sifting it over the liquid and whisking.
Potato flour is the traditional thickening agent, but it can be difficult to find in many locations. I have done a side by side comparison with potato flour and Wondra flour and tasted no difference due to the small amount used.
If you live near a Polish deli and can find a packet of strawberry Kiesel (fruity dessert thickened with potato flour) you can add that as your thickener.
I like to add a pinch of salt to sweet recipes. It doesn’t taste salty. It just brightens the other flavors.
Keywords: Polish strawberry soup, Polish fruit soup