Strawberry Soup - strawberry

Method

• Wash and hull the strawberries, then set aside six of the best-looking ones.
• Chop the remaining strawberries roughly and put them into a large saucepan with the water and sugar.
• Over a gentle heat, stir the contents of the pan until the strawberry juices flow.
• Raise the temperature slightly and bring the mixture to a boil.
• Mix the sherry with the cornflour (cornstarch) and stir into the strawberry mixture.
• Stir well, and simmer for 10 minutes.
• Using a hand blender (or transferring to a food processor or liquidiser), blend the mixture.
• Pass the soup through a sieve to remove the seeds.
• Test the taste, adding more sugar or sherry if desired, then chill for a couple of hours.
• To serve, pour the soup into six bowls, then decorate with the reserved strawberries (halved, quartered or sliced, according to artistic preference) and sprinkle with shredded mint leaves.