Friday, August 9, 2013

Strawberry Sturm (Fresh Strawberry Soup)


This is another one of those simple dishes that Mom made for us when we were kids.  It’s a perfect summer time meal that is light, refreshing and healthy.  She made this is large quantities since there were almost a dozen mouths to feed.  She would get out her large glass bowl (similar to the large bowl in the photo below) and dip it out into our individual bowls for us to eat.  I still have wonderful memories of Mom making this for us.  This is a dish that my parents grew up eating as well.  Those of you with a German or Swiss background may have heard of it or grew up with it also.  It’s sort of a modest and soupy strawberry shortcake.


The Sturm part of the name is a German word meaning storm.  Use your imagination and I guess it does look like a storm of strawberries in your bowl.  In spite of how it looks, this is a quick and easy recipe that will provide a delicious meal (or snack) for you and your family.  It’s also easy to adjust the recipe to meet the needs of a family or for an individual serving.


Ingredients
1 Quart Strawberries, stemmed
4 Slices White Bread (or fresh baked rolls as shown above)
12 oz. Milk
Sugar

Directions
Wash and stem the strawberries (I also cut them in half as I stem them) and place in bowl.  Using a potato masher, mash the strawberries.  Tear the bread into crouton size pieces and place in the bowl with the strawberries.  Add the milk and stir.  Add sugar to taste, stir again.  You’re ready to eat.  You can make this ahead but the longer it sits the more the bread will disintegrate.


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