As a child, strawberry picking was a highlight at the start of the summer holidays. There was a little plot of land next to our school in Bury St Edmunds and we would often go there and play together. It was a little strange to see my school friends doing something constructive in an outside school environment. Friendships that might not have developed within the confines of the school grounds were free to develop here.
Strawberries evoke nostalgia for many of us. They thrive in Britain during the hot weather and have been used in recipes for generations. They have a long history in Britain, dating back to Roman times, when they were valued for their medicinal properties. In the Middle Ages, they were grown in monastery gardens and served at royal banquets. By the 17th century, new varieties such as the garden strawberry (a hybrid from North America) were gaining popularity.
In the 18th and 19th centuries, strawberries were widely cultivated and transported on the railway system, especially in Kent. During the Victorian era, strawberries became a summer staple, often served with cream, and the tradition continues in Wimbledon. In the 20th century, agricultural advances extended the strawberry season. Strawberries remain a beloved part of British culture.
As children, we envied those who had strawberries in their gardens, thinking they would grow endlessly. We played the role of excavators and archaeologists, carefully searching for berries hidden among the leaves.
While fruit is often a supporting role in desserts, strawberries are great on their own — think strawberries and cream, strawberries and chocolate, strawberries and balsamic vinegar — and often the strawberry is the star of the show.
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Back home, my father would never make the same dish twice, a common habit in French culture. He would never cook leftovers the same way he did the day before, but instead created a new dish. Strawberries were common in the warmer months, so serving strawberries with red wine and balsamic vinegar could get boring quickly. This strawberry soup was the perfect and easy solution, and one of the better ways to enjoy strawberries.
We’re excited to announce that we’ve recently taken over Ben’s Yard café and restaurant – a bustling café selling cakes and tarts. While strawberry soup isn’t on the menu, we’ll be showcasing the fruit in our French tarts. We’ve also taken over the restaurant, and will be launching a new menu from 12th June, offering lighter fare influenced by flavours from around the world. We hope to see you there soon!
Chilled strawberries
Mascarpone soup with mint
Serves 4
450g ripe strawberries (peeled)
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25g granulated sugar
Juice of 1 lemon
125ml red wine
1 tablespoon balsamic vinegar
A few sprigs of fresh mint, thinly sliced
Slice and leave extra for garnish
200ml whipped cream
30g powdered sugar
Seeds from 1/2 a vanilla pod
100g mascarpone cheese
Place 250g strawberries in a saucepan and add the sugar and lemon juice.
Heat slowly over low heat for 2 to 3 minutes until the sugar dissolves.
Place everything in a blender and puree.
Transfer to a large bowl and let cool.
Once cooled, stir in the red wine, balsamic vinegar and mint.
Cut the remaining strawberries into quarters and add to the soup.
Add the powdered sugar and vanilla seeds to a bowl and whip the cream.
Gently fold it into the mascarpone.
Pour soup into 4 shallow soup plates or glass bowls.
Dip a soup spoon into the boiling water and then into the mascarpone mixture.
Make oval ‘quenelles’ and place one on top of each bowl.
Soup. Garnish with fresh mint sprigs and serve immediately.”