Strawberry soup is perfect for celebrating spring

Chef John Maxwell said he loves this time of year because it starts to smell like strawberries in the air—and the kitchen. And pretty soon the berries will be ready for picking or purchasing at a farmers’ market.

Chilled strawberry soup “is a wonderful recipe with fresh, local strawberries,” Maxwell said. “It’s light, refreshing and easy to make.”

Chilled Strawberry Soup

1½ cups strawberries, sliced

¾ cup sour cream

¾ cup heavy whipping cream

2 tablespoons orange juice

2 tablespoons honey

1½ tablespoons chopped fresh mint

1 cup strawberries for garnish

In a food processor or blender, blend the strawberries, sour cream, heavy cream, orange juice and honey until smooth. Stir in the mint. Taste for sweetness, adding more honey if needed. Refrigerate. Chill well and serve in cold soup bowls. Top with strawberry slices and additional chopped mint.